Imen This Ina Garten Mexican Wedding Cookies recipe is a buttery and crumbly dessert, which uses chopped pecans and almond extract. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Ina Garten Mexican Wedding Cookies Ingredients
- 1 heaping cup pecans
- 1¼ cups powdered sugar, divided
- 1¾ cups all-purpose flour
- ¼ tsp cinnamon
- 1 cup (2 sticks) unsalted butter, room temp
- ½ tsp sea salt
- 1 tsp vanilla extract
- 1 tsp almond extract
How To Make Ina Garten Mexican Wedding Cookies
- Toast and chop the pecans: Preheat oven to 350°F. Toast pecans in a dry skillet for 5 minutes, let cool, then pulse into coarse crumbs.
- Prep powdered sugar and dry mix: Set aside ½ cup powdered sugar for coating. In a bowl, whisk together flour and cinnamon.
- Cream butter and sugar: Beat the butter, ¾ cup powdered sugar, and salt until light and fluffy. Mix in the vanilla and almond extracts.
- Combine dough: Stir in the flour mixture and chopped pecans. If the dough is too sticky, chill for 30 minutes.
- Shape the cookies: Roll dough into 1-tablespoon sized balls and place them on parchment-lined baking sheets.
- Bake the cookies: Bake for 13–16 minutes or until just golden. Let cool for 15 minutes.
- Coat with sugar: Roll the warm cookies in the reserved powdered sugar. Optionally, roll again before serving.
Recipe Tips
- How to keep dough from sticking: If your dough is too soft to handle, chilling it for 30 minutes helps make rolling easier.
- Why toast the pecans first: Toasting enhances the nutty flavor and adds a bit of crunch to the cookies.
- Can I use walnuts instead of pecans? Yes, you can substitute walnuts for a different but equally delicious flavor.
- How to get sugar to stick better: Roll the cookies while still warm, then re-roll before serving for a snowy finish.
- Why are my cookies spreading? Make sure the dough is chilled and the butter isn’t too soft before baking.
What To Serve With Mexican Wedding Cookies
These cookies pair well with a variety of drinks and treats:
- Hot coffee or espresso
- Spiced hot chocolate
- A scoop of vanilla ice cream
- Cinnamon tea
- Fresh berries
How To Store Mexican Wedding Cookies
Refrigerate: Store in an airtight container for up to 1 week.
Freeze: Freeze baked cookies in a sealed container for up to 3 months. Thaw and re-roll in powdered sugar if desired.
Mexican Wedding Cookies Nutrition Facts
- Calories: 70
- Fat: 5g
- Carbohydrates: 6g
- Sugar: 3g
- Protein: 1g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make these cookies ahead of time?
Yes, the dough can be made and chilled up to 2 days in advance.
Why do Mexican wedding cookies crack?
Cracks are normal and happen as the cookies cool and settle after baking.
Do I need a mixer to make these cookies?
A hand mixer or stand mixer is helpful but not required—you can mix by hand with softened butter.
Can I double the recipe?
Yes, simply double all ingredients to make about 80 cookies.
Is almond extract necessary?
It’s highly recommended for authentic flavor, but you can leave it out or substitute with more vanilla.
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Ina Garten Mexican Wedding Cookies
Description
Buttery, nutty, and rolled in sugar—these classic cookies are a holiday favorite.
Ingredients
Instructions
- Toast pecans in a dry skillet over medium heat for 5 minutes. Cool, then pulse into coarse crumbs.
- Reserve ½ cup powdered sugar for rolling. Whisk flour and cinnamon in a separate bowl.
- Beat butter, ¾ cup powdered sugar, and salt until fluffy. Add vanilla and almond extracts.
- Mix in the flour mixture and pecans. Chill dough for 30 minutes if sticky.
- Roll into 1-Tbsp balls. Place on parchment-lined baking sheets.
- Bake at 350°F for 13–16 minutes, until just golden. Cool for 15 minutes.
- Roll warm cookies in reserved sugar. Optionally roll again before serving.
