Genevieve’s Traditional Mexican Wedding Cookies Recipe
Genevieve makes these cookies every holiday for as long as she can remember. Her version of the Mexican wedding cookies are nicely salted, extra buttery and have a good amount of nuts, making her recipe slightly different than most.
- 1 cup unsalted butter, at room temperature
- ½ cup powdered sugar, plus more for dusting
- 2 teaspoons vanilla extract
- 1 ¾ cups pecan halves, very finely chopped
- 1 ¾ cups all-purpose flour
- 1 teaspoon kosher salt
In a bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium speed until pale and glossy, about 5 minutes. Then add powdered sugar and beat on low speed to high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl about halfway through.
Add the vanilla and beat for 1 minute, then add the nuts and beat briefly on low speed just until incorporated.
In a small bowl, whisk together flour and salt, then add it to the batter and mix on very low speed until just incorporated and the mixture forms a loose, shaggy dough. Do not overmix. Wrap in plastic wrap and refrigerate for 2 hours.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
Once chilled, shape the dough into smallish Ping-Pong-sized balls and place them about 2 inches apart on the prepared baking sheet. Transfer the whole sheet to the refrigerator for 5 minutes to rechill briefly, then bake until just barely golden on top, 20 to 25 minutes.
Once cookies are cooled, dust with powdered sugar and enjoy!
- For a denser cookie (like Chef Ori likes), cream the butter for a minute. For a lighter, aerier version (like Genevieve prefers), cream the butter for 4-5 minutes
- These cookies are not too sweet. They are perfect to eat with a tea or coffee in the afternoon, or for breakfast when Ori likes to have them
For more recipes, order the Bestia Cookbook.
Happy Holidays! xoxo
the Bestia Team