Sandra This Paula Deen Mexican Wedding Cookies recipe is a buttery and crumbly recipe, which is made with finely chopped pecans and real butter. It’s a classic, foolproof recipe, ready in about an hour.
Paula Deen Mexican Wedding Cookies Ingredients
- 1 ¾ cups all-purpose flour, plus more for dusting hands
- 1 teaspoon vanilla extract
- 1/2 cup confectioner’s sugar, plus more for coating
- 1 cup salted butter, at room temperature
- 1 cup pecans, chopped into very small pieces
How To Make Paula Deen Mexican Wedding Cookies
- Prep the Oven and Pans: Preheat the oven to a low 275°F. Line several cookie sheets with parchment paper.
- Make the Dough: In the bowl of an electric mixer, cream the room-temperature butter and 1/2 cup of the confectioner’s sugar on low speed until smooth. Beat in the vanilla extract.
- Finish the Dough: With the mixer still on low speed, gradually add the flour until it is just combined. Use a spatula to fold in the finely chopped pecans.
- Shape the Cookies: With lightly floured hands, take about 1 tablespoon of dough at a time and shape it into a crescent. Continue to dust your hands with flour as you work. Place the shaped crescents onto the prepared cookie sheets.
- Bake and Coat: Bake for 40 minutes. The cookies should be set but should not have browned. While the cookies are still warm, gently roll them in a bowl of additional confectioner’s sugar until they are generously coated.
- Cool Completely: Transfer the sugar-coated cookies to wire racks to cool completely.
Recipe Tips
- How do you get the perfect sandy, melt-in-your-mouth texture? The secret is the very low oven temperature of 275°F. This bakes the cookies slowly, allowing them to set without browning, which results in their signature tender, crumbly, and “short” texture.
- Why is my dough so sticky to shape? This is a very soft, buttery dough, which is normal. It’s important to keep your hands lightly floured as you shape the crescents to prevent the dough from sticking and to make them easier to handle.
- How do I keep my cookies from spreading? If your dough feels very soft after mixing (especially in a warm kitchen), you can chill the dough for 30-60 minutes before shaping. This will help the cookies hold their classic crescent shape.
- What’s the best way to coat the cookies in sugar? For the best result, let the cookies cool on the baking sheet for just a minute or two after they come out of the oven. They need to be warm enough for the powdered sugar to adhere well, but not so hot that the sugar melts into a glaze.
What To Serve With Mexican Wedding Cookies
These are a classic holiday and celebration cookie. They are a beautiful and delicious addition to any cookie platter and are perfect served with:
- A hot cup of coffee or tea
- A rich mug of hot chocolate
- A glass of cold milk
How To Store Mexican Wedding Cookies
- Room Temperature: Store the cooled cookies in an airtight container, with wax or parchment paper between the layers to prevent them from sticking. They will keep for up to a week.
- Freeze: These cookies freeze exceptionally well. You can freeze the baked cookies in a freezer-safe container for up to 3 months. They are also delicious eaten directly from the freezer!
Mexican Wedding Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 120 kcal
- Carbohydrates: 9g
- Protein: 1g
- Fat: 9g
- Saturated Fat: 4g
- Sugar: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
These cookies are known by many names around the world, including Russian Tea Cakes and Snowball Cookies. The exact origin of the name is unclear, but they are a popular cookie served at celebrations, including weddings, in Mexico and many other cultures.
No. While pecans are the most traditional nut for this cookie, they are also incredibly delicious made with finely chopped walnuts or almonds.
Yes, absolutely. A very common variation is to shape the dough into small 1-inch balls. When rolled in powdered sugar, this is how they get their other popular name, “Snowball Cookies.”
Try More Recipes:
- Paula Deen Peanut Butter Cookies Recipe
- Paula Deen Chocolate Chip Cookies Recipe
- Paula Deen Orange Brownies Recipe
Paula Deen Mexican Wedding Cookies Recipe
Description
A classic, buttery, melt-in-your-mouth cookie packed with finely chopped pecans and rolled in powdered sugar, perfect for any holiday platter.
Ingredients
Instructions
- Preheat the oven to a low 275°F. Line cookie sheets with parchment paper.
- In a large bowl, cream the butter and 1/2 cup of confectioner’s sugar until smooth. Beat in the vanilla.
- On low speed, gradually add the flour until just combined. Fold in the pecans with a spatula.
- With floured hands, shape 1-tablespoon portions of dough into crescents.
- Place the cookies on the prepared sheets and bake for 40 minutes, until set but not browned.
- While the cookies are still warm, gently roll them in additional confectioner’s sugar until well-coated.
- Cool completely on wire racks.
Notes
- The most important tip for this recipe is the low baking temperature of 275°F; this is the secret to their pale color and tender, melt-in-your-mouth texture.
- Do not overmix the dough after adding the flour, as this can make the cookies tough.
- For the best results and easiest shaping, chill the dough for at least 30-60 minutes if it feels too soft.
- Be sure to roll the cookies in the powdered sugar while they are still warm, but not piping hot, so the sugar adheres perfectly.
