it doesn’t matter how you call them, they are simply delicious!
These cookies got my attention just because of their name. Or the name I saw them the first time, “wedding cookies”. I liked the idea of a certain type of cookies people always make in their country for a wedding. My husband just said “oh, that’s just ordinary Christmas cookies”. And by browsing the web some more, I found that their also called tea cookies.
So no matter, what name you give them, they are still a really good choice to make. They melt in your mouth, you take a bite and they just powder. If there wouldn’t be the sugar on the outside they almost wouldn’t be sweet. And the pecans…hmm…I bet they would be good with a glass of wine, too.
Mexican Wedding Cookies (adapted from here)
- 2 1/4 cups (315 g) flour
- 1/3 cup (45 g) powdered sugar
- 8 oz butter or lactose free margarine, softened
- 1 tsp vanilla
- 1 tbsp water
- 1 cup (~100 g) pecans, chopped fine
- 1 cup extra powdered sugar for rolling/dusting
Preheat the oven to 325°F. Place the butter in a large bowl and beat for 30 seconds. Add half of the flour, powdered sugar, vanilla, and water. Beat until blended then beat in the rest of the flour. Stir in the nuts. Pinch off dough and form 1-inch diameter balls and place on an ungreased cookie sheet. Flatten the dough balls a little with the base of a glass. Bake 20-25 minutes until the bottoms are golden brown. Remove from baking sheet and cool on cooking rack. When cookies are cooled, roll in powdered sugar.
I already promised my sister in law to make these at her wedding…