Mexican Wedding Cookies are festive and delicious!
Background: We always had Mexican Wedding Cookies during the holidays. The powdered sugar makes them festive for Christmas. They are so yummy with cup of cookie or tea. Made with toasted pecans and a little bit of cinnamon, they are a delicious cookie that is light and not too sweet.
- 2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 2 cups confectioner’s sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup pecans, lightly toasted and finely chopped
- Preheat oven to 375 degrees and line cookie sheet with parchment paper.
- Sift the flour and cinnamon into a bowl, then whisk in the salt. Using a stand mixer or hand mixer, beat the butter and 1 1/4 cups of the confectioner’s sugar together. Beat on medium speed until creamy. Add the maple syrup and vanilla, then beat until blended.
- On low speed, beat in the flour mixture, just until incorporated. Fold in the toasted pecans.
- Scoop up tablespoons of the dough and roll between your hands to form 1-inch balls. Place them on the cookie sheet, about 2 inches apart.
- Bake for 10-12 minutes, until they start to look firmed up. Let the cookie sheets cool on a wire rack for a few minutes, then remove the cookies and place them directly on the cooling rack, to cool for 5 minutes.
- Roll each warm cookie in the remaining confectioner’s sugar, coating them generously and place back on the rack. Repeat the process and roll each cookie in the sugar again. Serve after they’re completely cooled.
For other holiday treats, check out our Peppermint Bark and Christmas Cookie Bars!
We are all foodies at heart at The Maverick Observer and hope you enjoy the food and drink recipes as much as we do. Please share your favorite food and drink recipes at Share Your Recipes.
