Mohamed Shili This delicious and simple recipe for Paula Deen’s Mexican Wedding Cookies is a quick way to create a melt-in-your-mouth treat that’s perfect for any occasion. With buttery pecans and a dusting of sweet sugar, these cookies are wonderfully nutty and versatile. Made with pantry staples, they’re easy to whip up and sure to impress!
Recipe Ingredients:
- 1 3/4 cups plus more for dusting hands all purpose flour
- 1 teaspoon vanilla extract
- 1/2 cup plus more for coating baked cookies confectioner’s sugar
- 1 cup at room temperature butter
- 1 cup chopped into very small pieces pecans
How To Make Mexican Wedding Cookies?
- Preheat the oven: Preheat your oven to 135°C / 275°F and line baking sheets with parchment paper.
- Cream the butter and sugar: Using an electric mixer on low speed, cream the butter and icing sugar until smooth.
- Add vanilla and flour: Beat in the vanilla extract, then gradually add the flour, mixing on low speed until combined.
- Fold in the pecans: Use a spatula to gently fold in the chopped pecans.
- Shape the cookies: Dust your hands with flour, take about 1 tablespoon of dough, and shape it into a crescent. Repeat, re-dusting hands as needed, and place crescents onto the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 40 minutes or until firm but not browned.
- Roll in sugar: While still warm, roll the cookies in additional icing sugar until evenly coated.
- Cool completely: Place the sugar-coated cookies on wire racks to cool completely.
Recipe Tips:
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and butter, to get the perfect cookie texture.
- Keep Butter at Room Temperature: Ensure the butter is soft but not melted. This helps the dough come together smoothly and gives the cookies a tender texture.
- Chop Pecans Finely: Small, evenly chopped pecans mix better into the dough and create a more uniform cookie.
- Flour Your Hands: Dust your hands with flour while shaping the cookies to prevent sticking and keep the crescents neat.
- Coat While Warm: Roll the cookies in sugar while they’re warm to ensure the sugar sticks perfectly, creating a sweet and delicate finish.
How To Store Leftovers?
- Refrigerate: First, let the Mexican Wedding Cookies cool completely to room temperature. Store them in an airtight container in the refrigerator for up to one week to keep them fresh and flavorful.
- Freeze: Allow the cookies to cool fully before freezing. Place them in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months. To serve, thaw the cookies at room temperature before enjoying—no reheating needed.
Nutrition Facts
- Calories: 107 kcal
- Total Fat: 7.5g
- Saturated Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 1mg
- Potassium: 35mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 1g
Check out More Recipes:
Paula Deen Mexican Wedding Cookies
Description
This delicious and simple recipe for Paula Deen’s Mexican Wedding Cookies is a quick way to create a melt-in-your-mouth treat that’s perfect for any occasion. With buttery pecans and a dusting of sweet sugar, these cookies are wonderfully nutty and versatile. Made with pantry staples, they’re easy to whip up and sure to impress!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 135°C / 275°F and line baking sheets with parchment paper.
- Cream the butter and sugar: Using an electric mixer on low speed, cream the butter and icing sugar until smooth.
- Add vanilla and flour: Beat in the vanilla extract, then gradually add the flour, mixing on low speed until combined.
- Fold in the pecans: Use a spatula to gently fold in the chopped pecans.
- Shape the cookies: Dust your hands with flour, take about 1 tablespoon of dough, and shape it into a crescent. Repeat, re-dusting hands as needed, and place crescents onto the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 40 minutes or until firm but not browned.
- Roll in sugar: While still warm, roll the cookies in additional icing sugar until evenly coated.
- Cool completely: Place the sugar-coated cookies on wire racks to cool completely.
Notes
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements, especially for flour and butter, to get the perfect cookie texture.
- Keep Butter at Room Temperature: Ensure the butter is soft but not melted. This helps the dough come together smoothly and gives the cookies a tender texture.
- Chop Pecans Finely: Small, evenly chopped pecans mix better into the dough and create a more uniform cookie.
- Flour Your Hands: Dust your hands with flour while shaping the cookies to prevent sticking and keep the crescents neat.
- Coat While Warm: Roll the cookies in sugar while they’re warm to ensure the sugar sticks perfectly, creating a sweet and delicate finish.
Paula Deen Mexican Wedding Cookies
