Joanne Weir Follow @ChefJoanneWeir

Mexican Wedding Cookies

Mexican Wedding Cookies

Makes about 24 cookies



½ cup pecan halves
2 ½ cups confectioners’ sugar
1 cup unsalted butter, out of the refrigerator for 20 minutes and cut into ½-inch pieces
½ teaspoon pure vanilla extract
1 ¾ cup all-purpose flour


Place the pecans, 1 cup of the confectioners’ sugar and a pinch of salt in the food processor.  Process until the pecans are finely ground.  With the food processor running, add the butter, piece by piece, through the feed tube.  Add the vanilla and process until smooth.  Add the flour and continue to pulse until the flour is incorporated.  If the dough is sticky, add additionally flour 1 teaspoon at a time until the dough is no longer sticky.  Transfer the dough to a bowl, cover with plastic and refrigerate for 1 hour. 

Preheat a 350F oven.

Using a tablespoon or small ice cream scoop, scoop tablespoon-size balls.  Roll the dough between your palms to form smooth round balls.  Place 2-inches apart on an ungreased baking sheet.  Bake until the cookies are light golden, about 15 minutes.  Cool the cookies for 2 minutes on the baking sheet.

Sift the remaining 1 ½ cups confectioners’ sugar into a bowl.  Roll the cookies in the confectioners’ sugar.

Before serving, dust the top of the cookies again with confectioners’ sugar again.