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+ servings

Mexican Wedding Cookies

Light, buttery and delicious!
Course Cookies
Keyword butter, flour, pecans, powdered sugar
Servings 2 dozen
Author Lynn / Turnips 2 Tangerines


  • 2 sticks butter, room temperature
  • 1/2 cup confectioners' sugar, plus more for coating baked cookies
  • 1 teaspoon vanilla extract
  • 1 3/4 cup flour
  • 1 cup pecans, chopped very fine


  • Preheat oven to 275 degrees. Line baking sheets with parchment paper.
  • Using an electric mixer at low speed, cream butter and confectioners' sugar until smooth. Beat in vanilla extract. At low speed, gradually add the flour. Mix in the pecans.
  • With floured hands, take out about 1 tablespoon of dough, shape into a crescent. Continue to dust hands with flour, as you make and shape the cookies. Place them 1 inch apart on prepared baking sheets. Bake for 45 minutes.
  • Remove from oven and roll in additional confectioners' sugar while still warm. Cool completely on wire racks. Store in air tight containers.