Please enter the email you’re using for this account.
Dairy
Medium
32 Servings
Allergens 
1 Hour, 40 Minutes
Diets
I absolutely love Mexican wedding cookies. There’s something so completely delicious about a simple buttery cookie coated in confectioners’ sugar. These are full of toasted, buttery pecan flavor that pairs perfectly with sweet and spicy cinnamon and bright orange zest. Once they’re coated in confectioners’ sugar, they are absolutely divine.
Makes 32 cookies
1 cup (95 grams) pecans
2 and 1/4 cups (270 grams) Mishpacha All Purpose Flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1 and 1/2 cups (180 grams) Gefen Confectioners’ Sugar, divided
zest of 1 medium orange
1 teaspoon vanilla extract
1/2 teaspoon Gefen Almond Extract
Place the pecans in a small skillet, and lightly toast them over medium-low heat for four to five minutes, or until fragrant. Transfer the pecans to a food processor. Process until the pecans are fine like the texture of almond flour. Cool slightly before using in the recipe.
In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, and salt until well combined. Add the butter, 3/4 cup (90 grams) of the confectioners’ sugar, and zest in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, beat the mixture for three to four minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. On low speed, mix in the ground pecans and vanilla and almond extracts until smooth and well combined. Scrape the bottom and sides of the bowl as needed. On low, mix the dry ingredients into the wet until well combined. Wrap the dough in plastic wrap, and chill it in the fridge for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line two large baking sheets with Gefen Parchment Paper.
Scoop one-tablespoon (15-gram) amounts of the cookie dough onto the baking sheets, spacing them two inches (five centimeters) apart. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. Cool the cookies on the hot baking sheet for 15 minutes. While the cookies are still slightly warm, roll them in the remaining confectioners’ sugar. Cool completely to room temperature and roll them once more in the confectioners’ sugar if you would like a double coat of sugar.
Reprinted with permission from Sugar + Spice Cookies by Megan Neveu. Page Street Publishing Co. 2022. Photo credit: Megan Neveu. Order on Amazon.
How Would You
Rate this recipe?
Please log in to rate
Reviews