Follow these steps for perfect results
powdered sugar
butter
softened
vanilla
flour
all-purpose
ground pecans
salt
Preheat oven to 325°F (160°C).
In a large mixing bowl, combine 1/2 cup of powdered sugar, softened butter, and vanilla extract.
Beat the mixture until light and fluffy.
Add salt, all-purpose flour, and ground pecans to the bowl.
Mix until a dough forms.
Shape the dough into 1-inch balls.
Place the balls on an ungreased cookie sheet, spacing them about 1 inch apart.
Bake for 15 to 20 minutes, until set but not browned.
Let the cookies cool slightly on the baking sheet.
While still slightly warm, roll the cookies in the remaining 1/2 cup of powdered sugar.
Let the cookies cool completely.
Roll the cooled cookies in powdered sugar one more time.
Enjoy the Mexican Wedding Cakes.
Expert advice for the best results
For a more intense nutty flavor, toast the pecans before grinding.
Don't overbake the cookies to keep them soft.
Ensure butter is properly softened to avoid a dense cookie.
Everything you need to know before you start
10 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies artfully on a plate, dusted with extra powdered sugar. Consider using a doily underneath.
Serve with coffee or tea.
Offer as part of a dessert platter.
Great for holiday gatherings.
Cinnamon and piloncillo enhance the flavors.
Coffee liqueur complements the nutty sweetness.
Discover the story behind this recipe
Often served at weddings and celebrations in Mexico and the Southwestern United States.
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