Mexican Wedding Cookies
Mexican wedding cookies, also know as snowballs, are a melt-in-your-mouth holiday treat! This recipe has crunchy pecans, orange zest, and warm cardamom.
Ingredients
- 1 c.salted butter, softened
- 1 ½ c.powdered sugar, divided, plus more for dusting
- 2 tsp.vanilla extract
- 1 tsp.orange zest, finely chopped (optional)
- ½ tsp.ground cardamom (optional)
- 2 c.all-purpose flour
- 1 c.pecans, very finely chopped
Directions
- 1
To a large bowl, add the the softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom, if using. Using an electric mixer, beat on medium speed, until light and fluffy, 2 to 3 minutes. Add the flour and mix on low speed just until combined. Add the pecans and mix on low speed just until combined, scraping the bottom and sides of the bowl as needed.
- 2
Preheat the oven to 325°F. Position one oven rack in the top third of the oven, and the other rack in the bottom third of the oven. Scoop mounded tablespoonfuls of dough and roll each into a ball. Place about 2 inches apart on a baking sheet.
- 3
Bake just until the bottoms of the cookies are lightly golden, 20 to 22 minutes, rotating the baking sheet from the upper to lower rack halfway through. Let cool on the baking sheet for 10 minutes before transferring a few at a time to a bowl with the remaining 3/4 cup of powdered sugar. Dredge the cookies while they are warm, then transfer to a cooling rack set over a baking sheet to cool completely.
- 4
Once cool, sprinkle with additional powdered sugar, if desired. Store in an airtight container in a single layer, between layers of parchment paper, in a cool, dry place for up to 1 week.