Mexican Wedding Cookies Recipe (Buttery Pecan Snowball Cookies)

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar health benefits, while sunflower seeds are often less expensive.

Toast 1/2 cup of whole pecans in a hot pan until nice and fragrant.

In a medium bowl, mix 1 3/4 cups of all-purpose flour with 1/4 teaspoon of ground cinnamon.

Add 1/2 teaspoon of salt to the flour mixture and set aside.

In another bowl, cream together 2 sticks of butter until smooth.

Add 1 cup of powdered sugar, mixing half at a time, and beat until well combined.

Incorporate 1 teaspoon of vanilla extract and 1 teaspoon of lemon extract into the butter and sugar mixture.

Toast the pecans in a food processor until finely chopped.

Gradually add half of the flour mixture to the butter mixture, mixing by hand to form a dough.

Add the remaining flour mixture and mix until smooth.

Fold in the chopped pecans into the dough.

Scoop the dough using a small ice cream scoop and place on a silicone non-stick cookie sheet.

Preheat the oven to 350°F and bake for 13 to 16 minutes, checking after 10 minutes for doneness.

Once baked, roll the warm cookies in powdered sugar until coated.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens