Mexican Wedding Cookies are the perfect treat any time of year, but especially around the Christmas holidays. The recipe is an easy one that works great for cookie exchanges or as gifts.
This was the first time I’ve made the Mexican Wedding Cookies, a.k.a. Pecan Puffs and they turned out great. My sister-in-law loaned me a treasure trove of recipes that she received from her mother recently and this recipe came out of them.
There’s something pretty special about sharing recipes with family. My sis-in-law and her mom are two of the sweetest ladies I know and I’ve loved spending holidays with them for the past 16 years.
When she loaned me the recipes, my husband chimed in and shared some of his favorite recipes from her family, as well. Recipes have a knack for bringing back and making new memories. And I love that.
Mexican Wedding Cookies
These were truly some of the easiest cookies to make. I was able to get them mixed together and baked in less than 45-minutes.
My friend stopped by the house after they had cooled for a few short minutes. I rolled them in some powdered sugar and shared a few with her. She loved them!
If you’ve got cookie exchange plans in your future, these will fit the bill. The recipe makes about two dozen cookies, and they won’t take you all day to bake them.
I am always looking for gifts to take to new neighbors, friends, or the ladies in the office at the kid’s school. You can whip these up one afternoon and have them baked and ready to go in no time.
How do you make Mexican Wedding Cookies?
- Add the softened butter and sugar to a bowl. Cream the two ingredients.
- Add the vanilla, flour, and grated pecans. Stir until well blended.
- Roll into 1-inch balls and bake for 12-15 minutes.
- Let the cookies cool and roll in powdered sugar.
Recipe and ingredients listed below
Add the softened butter and sugar to a large bowl and cream together.
Add the vanilla to the bowl.
Sift the flour and pour it into the bowl.
Add the grated pecans to the bowl. Mix everything together.
I bought chopped pecans and grated them with my Nutribullet. It was quick and easy. I was able to buy a two cup bag of pecans and that worked perfectly.
When mixing, the batter is going to get thicker, but it’s also going to be a little crumbly and that’s ok. Once you roll out the cookies, they will stay together.
Roll the cookies into 1-inch balls and place on the baking sheet. Bake for about 12-15 minutes, or until the cookies are barely golden. I really like to bake on my stoneware pan. It looks a little scary, but it distributes the heat evenly. It’s much harder to burn cookies on a stone pan.
Allow the cookies to cool. Once they cool, roll them in powdered sugar and set aside. It’s important you let the cookies cool. They are crumbly until they’ve cooled enough to be handled.
How long do cookies last in the freezer?
If I have a cookie exchange party to go to, but know life is going to be jam-packed full of things to do, I will make the cookies and freeze them ahead of time.
- Cookies can be kept in the freezer for up to three months.
- Place wax paper between the cookie layers and seal them in an airtight container.
- 1 cup butter (softened)
- 1/4 cup granulated sugar
- 2 tsp. vanilla
- 2 cups sifted flour
- 2 cups grated pecans
- 2 Tbsp. powdered sugar (for rolling)
Preheat oven to 350-degrees
- Add the butter and sugar to a bowl. Cream together.
- Add the vanilla, flour, and pecans. Mix together.
- Roll the cookies in 1-inch balls and bake for 12-15 minutes, or until the cookies are barely golden.
- Allow the cookies to cool and roll in powdered sugar.
Serving Size:1 cookie
Amount Per Serving: Calories: 135 Total Fat: 9.6g Saturated Fat: 5.1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 20mg Sodium: 55mg Carbohydrates: 11g Fiber: 0.5g Sugar: 2.9g Protein: 1.4g
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