There’s something irresistible about Mexican Wedding cookies. I can’t help but reach for them whenever they appear on a cookie platter.
These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: completely irresistible.
The soft, melt-away texture of Mexican Wedding cookies is thanks to a rich, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly instead of chewy. This makes them more like shortbread than, say, sugar cookies.
Those crushed nuts in the dough also give these cookies their addictive flavor. Though I’ve tried these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go.
Definitely take the extra step to toast your nuts before mixing the dough. It seems fussy, but toasting really does help boost the flavor of the nuts and give the cookies the best nutty flavor.
Although some cooks add spices to their Mexican Wedding cookies, I’m really a purist and made this version without any spices at all. Feel free to add 1/2 teaspoon of cinnamon if you’re that sort of daredevil! Nutmeg, cardamom, and cloves also work well.
By the way, I’ve always been rather confused by the difference between Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the Internet is too! In looking at various recipes in cookbooks and on the web, the recipes look pretty much identical, leading me to believe that these cookies are basically the same despite their different names.
For the cookie dough:
- 1 cup (115 g) pecan pieces
- 1 cup (225 g or 2 sticks) unsalted butter at room temperature
- 3/4 cup (85 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2 cups (280 g) all-purpose flour
- 1/2 teaspoon kosher salt
To roll the cookies:
- 1 1/4 cup (145 g) powdered sugar https://stokvideolar.com