Mexican Wedding Cookies

Mexican Wedding Cookies are my mom’s favorite cookies. Their soft, melt-away texture with rich vanilla flavor and dusting of powdered sugar makes them absolutely irresistible!

These cookies are well-loved by many cultures. You may have heard them called “cuernitos” (when shaped like crescents) or “polvorones” (a nod to the sandy texture of the dough), Italian Wedding Cookies, or Russian or Swedish Tea Cakes. Regardless of the name, the concept is the same: a simple, nutty shortbread coated in powdered sugar.

While they’re often served around Christmas time, we love Mexican Wedding Cookies any time of year. With their unique round shape and distinct sugar coating, they provide a nice change up from old classics, like Chocolate Chip Cookies, M&M’s Cookies, or Snickerdoodles.

The best part about these cookies is that you only need five ingredients (plus salt) to make them! Just two sticks of butter, plus powdered sugar, vanilla, flour and pecans. Then just 12 minutes in the oven and a dusting of powdered sugar before these are ready to enjoy! Let me know if you get to try them!

Mexican Wedding Cookies

Ingredients

1 cup unsalted butter, softened
3/4 cup powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans

For rolling:

1 cup powdered sugar

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large mixing bowl, cream butter, sugar and vanilla. Add flour, salt and pecans. Blend again just until dough comes together.
Shape dough into 24 1-inch balls. Place 12 balls on each lined baking sheet and bake for 12 minutes. Do not brown. Place 1 cup powdered sugar in a shallow bowl. Let cookies cool slightly before rolling in the powdered sugar. Enjoy!

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