Quarantine Cooking Episode 26: Mexican Wedding Cookies

Author: Joe the Baker
  • 1/2 cup butter soft
  • 3 Tablespoons powdered sugar sifted
  • 1 cup of flour
  • 1 cup of finely chopped or ground nuts - usually pecans or walnuts
  • powdered sugar to coat
  1. Pulse nuts in a food processor just until they resemble sawdust.
  2. Beat the butter and powdered sugar in a mixer until fully incorporated and fluffy.
  3. Add the flour and mix thoroughly, until the consistency of a shortbread cookie. Do not over-mix the dough.
  4. Scrape down the bowl and add nuts.
  5. Allow to rest refrigerated for about half an hour, then portion and roll them out.
  6. Bake at 350 until completely dry.
  7. Let cool on the tray for about 10 minutes and roll in powdered sugar, or, for a more adult taste, cocoa powder or ground cinnamon powder.
  8. Place in the refrigerator and allow to cool fully; this will help the sugar adhere to the cookie.

Recipe Video

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