Ina Garten’s Buttery Mexican Wedding Cookies Recipe

Ina Garten’s Mexican Wedding Cookies represent a delightful culinary tradition that whispers sweet memories of celebration and comfort.

These delicate, melt-in-your-mouth treats carry a rich cultural heritage wrapped in buttery, nutty elegance.

Soft and crumbly, they dance with subtle warmth from carefully selected spices that elevate their simple ingredients.

Each tender morsel promises a delicate balance between richness and lightness, creating an irresistible texture that beckons you closer.

Generations have cherished these powdery confections as symbols of joy and connection during special gatherings.

Their understated sophistication belies the complex flavor profile waiting to surprise you with every bite.

Elegant yet unpretentious, these cookies transform ordinary ingredients into something truly magical: a moment of pure, unadulterated deliciousness.

Smart Tips for Baking Mexican Wedding Cookies Ina’s Way

• Perfectly Toast Nuts: Stir pecans constantly in a dry skillet over medium heat, stopping when they release a rich, nutty fragrance and turn golden brown.
• Chill for Success: Pop the dough in the refrigerator for 30 minutes if it feels too soft, making it easier to shape and preventing spread during baking.
• Consistent Cookies Matter: A cookie scoop guarantees uniform size, ensuring each Mexican wedding cookie bakes evenly and looks professionally made.
• Sugar Coating Technique: Let cookies cool completely on a wire rack before rolling in powdered sugar to prevent clumping and achieve a smooth, elegant finish.
• Storage Secret: Store these delicate cookies between layers of parchment paper in an airtight container to maintain their delightful texture and keep them fresh for up to a week.

How to Keep Ina Garten’s Cookies Fresh and Tasty

• Freezer Method: Seal cookies in double-layered freezer bags to preserve maximum flavor and texture. Wrap each cookie individually in parchment paper before placing in the bags to prevent freezer burn and maintain crispness. Label bags with date and contents for easy tracking.
• Refrigerator Method: Store cookies in hard-sided containers with tight-fitting lids to block moisture and odors. Place a small piece of bread inside the container to help maintain softness and prevent cookies from becoming too dry. Stack cookies gently with wax paper between layers to prevent crumbling.
• Counter Method: Keep cookies in ceramic or glass containers with loose-fitting lids for short-term storage. Place in a cool, dark spot away from direct sunlight to prevent powdered sugar from melting or becoming sticky. Consume within 5-7 days for optimal taste and quality.

Mix It Up: Variations of Ina Garten’s Wedding Cookies

• Chocolate Pecan Swirl: Replace half the ground pecans with cocoa powder for a rich, chocolatey version that adds depth to the classic cookie.
• Citrus Zest Sensation: Incorporate orange or lemon zest into the dough to bring a bright, refreshing flavor that complements the nutty pecans.
• Spiced Nutmeg Crunch: Add ground nutmeg and a pinch of cardamom to the flour mixture for a warm, aromatic profile that elevates the traditional Mexican wedding cookie.
• Coconut Almond Fusion: Swap some ground pecans with toasted shredded coconut and add almond extract for a tropical-inspired cookie with extra texture and nutty undertones.

End Notes on Ina Garten’s Mexican Wedding Cookies

Sweet Mexican wedding cookies embody pure culinary magic from Ina Garten’s kitchen repertoire.

Delicate pecan crumbles meld with buttery whispers of powdered sugar, creating Mediterranean-inspired cookie perfection.

Nutty undertones dance alongside classic vanilla and almond extracts, promising sensational taste experiences.

Melt-in-mouth textures reveal complex flavor profiles that transport palates across cultural boundaries.

Festive treats emerge from simple ingredients, celebrating traditional Mexican baking techniques with elegant sophistication.

Golden-edged cookies beckon passionate bakers: share this delightful recipe, spread cookie joy across social media platforms, and spark delicious conversations that connect taste buds worldwide!

The Charm of Ina Garten’s Mexican Wedding Cookies

• Savor Nutty Richness: The toasted pecans create a deep, warm flavor that adds complexity and sophistication to these classic Mexican wedding cookies, making each bite a delightful nutty experience.
• Melt-in-Your-Mouth Magic: These delicate cookies boast an incredibly soft, crumbly texture that literally dissolves on your tongue, offering a luxurious melt-in-your-mouth sensation that's both delicate and indulgent.
• Quick and Easy Delight: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels, allowing even novice cooks to create impressive, professional-looking cookies in under an hour.
• Festive and Versatile Treat: These powdered sugar-coated cookies are ideal for holidays, celebrations, or a sweet afternoon snack, bringing a touch of elegance and traditional Mexican bakery charm to any gathering.

Ingredients for Ina Garten’s Mexican Wedding Cookies

• Pecans: Classic cookie nut with rich, buttery flavor; choose fresh, whole pecans for the best taste and crunch.

• All-Purpose Flour: Provides structure and texture to the cookie; use fresh, sifted flour for smooth dough.
• Powdered Sugar: Sweetens and creates soft, melt-in-your-mouth texture; divided for coating and mixing.
• Ground Cinnamon: Adds warm, subtle spice that complements the nuts and butter.

• Unsalted Butter: Creamy base that creates rich, tender cookies; use high-quality butter at room temperature.
• Vanilla Extract: Adds classic sweet depth to the cookie's overall flavor profile.
• Almond Extract: Provides subtle nutty background note that enhances the pecan flavor.
• Sea Salt: Balances sweetness and brings out the other flavors in the cookie.

Making Ina Garten’s Mexican Wedding Cookies at Home

Step 1: Prepare the Oven and Nuts

Warm the oven to 350°F. Toast pecans in a skillet over low heat for 5 minutes until they release a nutty aroma. Let cool slightly, then pulse in a food processor into coarse pieces.

Step 2: Set Up Powdered Sugar Station

• Separate 1/2 cup powdered sugar in a shallow bowl for coating
• In another bowl, mix flour and cinnamon

Step 3: Create Creamy Butter Base

• Butter
• Powdered sugar
• Sea salt

Beat until light and fluffy. Blend in vanilla and almond extracts.

Step 4: Combine Cookie Dough

• Flour mixture
• Ground pecans

Blend until ingredients are fully incorporated.

Step 5: Shape and Chill Cookies

If dough feels sticky, refrigerate for 30 minutes. Roll dough into small balls (about 1 tablespoon each). Place on baking sheets.

Step 6: Bake to Golden Perfection

Bake 13-16 minutes until edges turn light golden. Allow cookies to rest on baking sheets for 15 minutes.

Step 7: Dust with Sweet Coating

Roll warm cookies in reserved powdered sugar, ensuring complete coverage.

Ina Garten Mexican Wedding Cookies Recipe

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• Total Time: 40 minutes
• Yield: 24 1x

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Description

Mexican wedding cookies bring pure buttery bliss from the Barefoot Contessa’s kitchen, promising melt-in-your-mouth moments of powdered sugar magic. Delicate pecan-studded shortbread rounds make perfect companions for afternoon tea or festive celebrations.

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Ingredients

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Dry Ingredients:

• 1¾ cups all-purpose flour
• 1 heaping cup pecans
• ¼ teaspoon cinnamon
• ½ teaspoon sea salt

Sugar and Sweeteners:

• 1¼ cups powdered sugar (¾ cup for dough, ½ cup for coating)

Wet Ingredients:

• 1 cup (2 sticks / 226 grams) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

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Instructions

1. Heat the oven to 350°F (175°C). Carefully toast pecans in a skillet over low flame for approximately 5 minutes until aromatic. Transfer to a food processor and pulse into a coarse, crumbly texture.
2. Measure out ½ cup (60 grams) of powdered sugar and reserve for coating. In a separate mixing bowl, combine flour and ground cinnamon, whisking thoroughly to eliminate any lumps.
3. Using a stand mixer, cream butter, ¾ cup (90 grams) powdered sugar, and sea salt until the mixture becomes pale and airy. Incorporate vanilla and almond extracts, mixing until smooth.
4. Gradually fold the flour-cinnamon blend and ground pecans into the butter mixture, stirring gently until a cohesive dough forms. If the mixture feels too soft or sticky, refrigerate for 20-30 minutes to firm up.
5. Once chilled, shape the dough into small, uniform balls measuring approximately each. Arrange these spheres on ungreased baking sheets, leaving slight space between them.
6. Bake for 14-17 minutes, watching for a delicate golden hue around the edges. Remove from oven and allow cookies to rest on baking sheets for 10-12 minutes.
7. While still warm, gently roll each cookie in the reserved powdered sugar, ensuring complete and even coverage.

Notes

• Pecan roasting demands constant attention, with golden-brown edges signaling perfect doneness.
• Sticky dough becomes manageable after a brief refrigeration, making rolling smoother and more controlled.
• Consistent cookie size guarantees uniform baking, preventing undercooked or overdone spots.
• Powdered sugar adheres beautifully to completely cooled cookies, creating a delicate, elegant finish.
• Store cookies in airtight containers to maintain their crisp texture and rich nutty flavor for several days.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 24
• Calories: 126
• Sugar: 3.5 g
• Sodium: 35 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 20 mg