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I have a confession to make. These Mexican Wedding Cookies might be my new favorite holiday cookies.
Tis the season for eating Mexican Wedding Cookies.
Yep! It is that time again where our blood sugar rises, out belts stretch a little wider, and we wear leggings for a little more comfort and stretchability. Yes. My absolute favorite time of year! I love the holidays! I love the city activities, the baking, the family spending, and everything in between. It just makes me very happy! Baking makes me the happiest. Contrary to the sweets you see on my blog, I don’t bake a lot because its just my husband and I and we do not need that daily temptation as we are trying to slim down despite the temptation around the holidays. However, the holidays are a nice excuse to gorge on sugary and buttery treats! I really enjoy making treats that can be given as gifts such as cookies, bars, or candies. I typically make Snickerdoodles, Chocolate Chip, Fudge, and some bread. Oh boy but this year, I am adding Mexican Wedding Cookies to my list.
I was curious on the history of the Mexican Wedding Cookie so I decided to do some research and I honestly didn’t find much other than there was a huge controversy of the name of these cookies as the recipe is also called “Russian Teacakes”. In fact, “Mexican Wedding Cookie” wasn’t considered a “thing” until the 1950’s. How did one origin of the cookie take over another? I do not know. What matters is the taste and the taste is amazing. Think of these cookies as shortbread cookies made with ground pecans. In my opinion, desserts that have ground pecans or that awesome nutty flavor is a serious win in my book! Sounds easy, right? Well, they are! The pecans make these cookies the amazing cookies they are. Also, they smell great!
After I made the cookies, I sat them on my dining room table and every time I walked by these Mexican Wedding Cookies, I would get a nice whiff of these cookies and instantly get weak at the knees. These cookies are perfect for the holidays! They are easy and super delicious to eat. If you like shortbread cookies, you will love these cookies. You may like them a little more because of the pecans. The pecans give the cookies a nice nutty flavor that enhances the butter and compliments the sugar. Although there are many theories as to how this cookie got its name, one thing is for sure. Me and these cookies will be renewing our wedding vows every holiday season from this point forward! To have and to hold; to eat and to comfort; through dark or light cookies; until death do us part. I do!
- 2 sticks unsalted butter, softened
- ½ c. sugar, plus more for dusting
- 1 tsp. vanilla extract
- ½ tsp. salt
- 1 ¾ c. flour
- 1 c. pecans, chopped into fine pieces
- Preheat oven to 275 Degrees and prepare a baking sheet by lining with parchment paper.
- In a large mixing bowl, cream the butter, vanilla extract, salt, and powdered sugar. Slowly add the flour and pecans. Flour your hands and take 1 tablespoon of cookie dough and shape into a half-moon and place on baking sheet. Repeat until baking sheet is full and bake for 35 minutes. Allow to cool slightly. Meanwhile, add about 1 cup of powdered sugar to a bowl and as soon as the cookies are cool enough to handle but still warm, coat with powdered sugar and place on cooling rack. Add more powdered sugar if needed. Repeat until all cookies are coated.