Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican, Latin American
Ingredients: 2 sticks butter, room temperature; 3/4 cup powdered sugar; 1 egg yolk; 2 tsps vanilla paste or extract; 1 Tbs orange liqueur; 2 1/4 cups all purpose flour; 1/2 tspn salt; 1 cup chopped pecans; extra powdered sugar for rolling

1 step

Prep:20minCook:15min

These classics cant be beat. Crumbly, nutty and so tasty.

Updated at: Thu, 17 Aug 2023 10:34:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Low

Nutrition per serving

Calories109.4 kcal (5%)

Total Fat7.4 g (11%)

Carbs9.7 g (4%)

Sugars3.4 g (4%)

Protein1.2 g (2%)

Sodium33.4 mg (2%)

Fiber0.5 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

2 sticksbutter

room temperature

¾ cuppowdered sugar

1egg yolk

2 tspsvanilla paste

or extract

1 Tbsorange liqueur

2 ¼ cupsall purpose flour

0.5 tspnsalt

1 cupchopped pecans

powdered sugar

for rolling

Instructions

Step 1

-Set you oven to 350* F and line two cookie sheets with parchment paper. -In the bowl of a stand mixer, cream together the butter and the powdered sugar with the vanilla and orange liqueur until light and fluffy--about 3 minutes on medium high speed. -Scrape the sides of the bowl then add the egg yolk and beat on high speed for one minutes. Scrape the sides of the bowl again. -Add the flour, slat and nuts and mix on low speed until you achieve a homogenous, somewhat crumbly dough. -Scoop the cookies into evenly sized balls (I use a 1/2 ounce scoop and get 36 balls) and evenly spread them out on the 2 sheet pans. The cookies wont spread much so no need to leave a lot of space between them. -Bake at 350*, for 15 minutes, switching the positions of the pans half way through. -Allow to cool fully, then toss in enough powdered sugar to coat the cookies well, then serve!

Notes

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