For as long as I can remember, Mexican Wedding Cookies have been my favorite Christmas cookie. I’ve never been to a Mexican wedding so I can’t speak to whether they’re actually served at them or not, but I know they’re a Christmas staple, for sure.
They’re also called Pecan Sandies (though some people use walnuts) or Snowball Cookies. Whatever you decide to call them, they’re delicious.
They’re light and airy, probably because they’re made with powdered sugar instead of granulated sugar, and they’re smooth and buttery. I always opt to roll them in the powdered sugar twice. The last time I made them, I forgot to add half of the nuts I chopped (totally weird) but they were still yummy!
It’s hard to eat just one of these little treats, so make plenty for yourself and plenty to share. Even though they’ve become a common Christmas cookie to add to plates to share with friends and neighbors, they’re a perfectly lovely cookie all year around.
- 2 cups butter, softened
- 1 cup powdered sugar
- 2 Tablespoons water
- 4 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 cups chopped pecans
- Extra powdered sugar
- Cream butter and powdered sugar until fluffy.
- Add water and vanilla and mix well.
- Mix in the flour and (finely) chopped nuts.
- Form dough into 1-1/12" balls and place on cookie sheet.
- Leave round or flatten a thumbprint into each ball.
- Bake at 400 degrees for 10-12 minutes or just until the cookies start to turn light, golden brown.
- Remove from oven and let cookies allow to cool just slightly.
- Roll in powdered sugar until coated.
- Once cooled, cookies may be rolled in powdered sugar a second time.
Make some Mexican Wedding Cookies and make your mouth happy!