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Mexican Wedding Cookies

Beautifully round, buttery, pecan dotted cookies are rolled in sweet blizzard of snowy white powdered sugar and they’ll leave you savoring every tender bite.

1 cup unsalted butter
1/2 cup powdered sugar
1/4 tsp salt
2 tsp vanilla extract
2 Tbsp cornstarch
2 cups all-purpose flour
1/2 cup finely chopped Pecans
1 1/2 cups powdered sugar

Step 1
Preheat oven to 350°F (180°C). In the bowl of an electric stand mixer fitted with the paddle attachment, mix butter on medium speed until creamy, about 20 seconds. Blend in 1/2 cup powdered sugar and salt. Mix in vanilla.

Step 2
Sprinkle cornstarch over mixture (just so it doesn’t blend into one area) then with mixer set on low speed slowly add in flour and mix just until combined. Stir in Pecans.

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