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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Once chilled, shape the dough into small, uniform balls measuring approximately each. Arrange these spheres on ungreased baking sheets, leaving slight space between them.
- 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.
- 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