Mexican Wedding Cookies Recipe
These Mexican Wedding Cookies are the quintessential Christmas cookie! Also known as Russian Tea Cakes or Snowball Cookies, these easy Mexican Wedding Cookies require only a few ingredients and bake up quickly.
Servings: 30 cookies (about)
- 1 cup butter, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract, optional
- 2 1/4 cups all purpose flour
- 1 cup pecans, chopped
- 1/4 tsp salt
- 1 - 1 1/2 cups powdered sugar, for rolling
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Set aside.
Beat butter and powdered sugar together until light and fluffy, about 30 seconds or so.
Add in vanilla and almond extract, mixing until combined.
Mix in salt, flour and pecans, until combined.
Roll dough into 1” balls and place on the baking sheet about 1” apart (these cookies do not spread much).
Bake for 12-14 minutes, or until the bottoms of the cookies are very light brown (these can over bake quickly).
Allow to cool about 5-6 minutes, or until they are still warm but cool enough to touch. Roll each in powdered sugar and allow to cool entirely on parchment paper. Re-roll in powdered sugar.
Calories: 121kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 73mg | Potassium: 26mg | Sugar: 2g | Vitamin A: 190IU | Calcium: 6mg | Iron: 0.5mg