This recipe is as close to the one my mom made that I can create. How I wish I could have found the original recipe but I think it has somehow escaped me. So after many trials I feel comfortable sharing this recipe with you.
Why are these cookies named "Mexican Wedding Cookies"? I didn't really know until I did some research on the web. I think you will find this article to be interesting about the tradition and how the name came to be over the years.
Truly, I can say these will melt in your mouth and the taste of the toasted pecans enhances the flavor of the butter and sugar. One batch of these cookies will be gone so quickly so I suggest you double the recipe. It will save you so much time. Enjoy!
Ingredients (4 dozen)
- 1 cup butter, room temperature
- 1/2 cup confectioners’ sugar, plus more for rolling baked cookies
- 1 tsp vanilla
- 1 3/4 cups flour
- 1 cup toasted chopped pecans
Preheat the oven to 350 degrees. Place the whole pecans on a baking sheet and bake for 7 - 8 minutes until the pecans are slightly toasted. Remove and let the pecans cool. Chop into very small pieces. Reduce the oven temperature to 325 degrees.
Cream the butter and sugar in the bowl of an electric mixer until it is very smooth. (Photo A) The mixture will be a pale yellow color. (Photo B) Beat in the vanilla. (Now it is no longer yellow!)
At low speed, beat in the flour until it is just incorporated. If you use the high speed you will be wearing the flour. I know this from experience.
Stir in the chopped pecans. (Photo C) Chill the dough for at least one hour. Chilling the dough will prevent the cookies from spreading too much during baking. You can bake them without chilling but they will not have the same shape.
Line the baking sheets with parchment paper. Using a small cookie scoop (about 1 in. diameter) or a level tablespoon, place the balls of dough on the baking sheet. (Photo D) Bake at 325 degrees for 16-17 minutes. Do not brown the cookies. (Photo E)
Remove the cookies on the parchment paper to a wire rack. Let cool slightly and then roll in confectioners’ sugar. (Photo F) Cool on wire rack. (Photo G) Store in an airtight container.