A few weeks ago I asked our Facebook community to help me out with some blog posts. I wanted to do a 12 Days of Christmas Cookies Around the World series her on our blog. The response was amazing! So, I took all of the suggestions and found the most popular cookies from around the world that you, our community, love to bake at Christmastime. First up we have Mexican wedding cookies.
Mexican Wedding Cookies are commonly served at Christmastime. However, these nutty, buttery cookies can be enjoyed at any time of the year.
I’ve eaten plenty of Mexican wedding cookies, but I’ve never actually made them myself. They were so easy and they turned out so perfectly. They’re a gently sweet, pecan-filled shortbread cookie, perfectly rounded in shape, and covered in powdered sugar.
I made mine smaller than normal. You know how it goes when you bite into something covered in powdered sugar. You bite it and powdered sugar ends up all over the front of your shirt. So I made mine smaller so I could pop the whole thing into my mouth and avoid a powdered sugar mess.
- 1 cup butter, softened slightly, but still firm, diced into small pieces
- 1 3/4 cups powdered sugar, divided
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup finely chopped pecans
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer, cream butter, 1/2 cup powdered sugar, and salt until well combined.
- Mix in vanilla extract.
- Mix in flour. It will seem dry and crumbly, but keep mixing and it will come together.
- Mix in pecans.
- Scoop dough out into 1 to 1 1/2-inch balls. Place on baking sheet.
- Bake 13-14 minutes.
- Let cool on baking sheet until cool enough to handle, about 5 minutes.
- Pour remaining 1 1/4 cups powdered sugar into a small bowl. Roll warm cookies in powdered sugar to coat with a light layer. (The sugar will get sticky.)
- Transfer to a cooling rack. When cooled completely, roll in powdered sugar once more to cover.