Meltaway Pecan Balls, aka Mexican Wedding Cookies
There are two ways you can enjoy Mexican Wedding Cookies: crunchy or smooth.
If you’re absolutely nutty about having a crunch with each bite, you will love *these* cookies here:
Mexican Wedding Cookies with chopped pecans, baked 3 years ago (late 2008)
(The recipe’s in this post)
Or if you’re like me and want the nutty flavor without the crunch (yessirree, I’m the type who prefers creamy over crunchy peanut butter, thankyouverymuch), this Meltaway Pecan Balls recipe is right up your alley. The main difference is the pecans are finely ground and the cookies will melt in your mouth, not in your hands. :p
Only 5 ingredients for making these heavenly cookies
With one coat of powdered sugar (cookies were still quite warm)
Next step: Wait ’til they’re completely cooled down
Rolled in 2nd coat of powdered sugar
Notice how much more sugary they are? :p
The holidays are the best time to make these…
…’Cause, gosh golly, it’s super messy (but you won’t mind as much)
Fair warning: Eating these addictive cookies will be just as messy!
See, no crunchies in sight but the nutrageous flavor is all there
- 1 cup butter
- 1 cup pecans
- 1/4 cup powdered (confectioner’s) sugar + extra to coat cookies
- 1 teaspoon vanilla
- 2 cups flour
- Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature.
- Preheat oven to 325 degrees F.
- Pulse pecans and sugar in food processor until finely ground, then transfer to a mixing bowl.
- Add butter and vanilla until smooth. Add flour.
- With floured hands (or use baking spray), shape dough into 1-inch balls.
- Bake until edges start to turn golden brown, 15-20 minutes.
- Roll warm cookies in powdered sugar. Let completely cool before coating in powdered sugar a second time.
Bake these soon! Santa and the Elves are counting on you for their sugar fix on Christmas!
You may also be interested in:
« « The Wright Brothers’ Legacy
| Burgerz: Nawtee, Chikin: Nice » »