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Pioneer Woman Mexican Wedding Cookies

Pioneer Woman Mexican Wedding Cookies - recipe card
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These melt-in-your-mouth Mexican wedding cookies, also known as Russian tea cakes or snowball cookies, are buttery, nutty shortbread rounds generously dusted with powdered sugar. Each bite offers a tender, crumbly texture and a rich, sweet almond flavor from finely chopped pecans.

Ingredients

Scale
  • 1 cup (2 sticks / 227g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar, plus 1/2 cup (60g) for rolling
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (85g) finely chopped pecans

Instructions

  1. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Softened butter should be pliable but not melted; if it’s too firm, let it sit at room temperature for 30 minutes.
  2. In a large mixing bowl, beat the softened unsalted butter and 1/2 cup powdered sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl with a rubber spatula to ensure even mixing.
  3. Add the vanilla extract and fine sea salt, then beat on low speed until just combined. Avoid overmixing at this stage to keep the dough tender.
  4. Gradually add the all-purpose flour in two additions, mixing on low speed after each until just incorporated. The dough will look crumbly but should hold together when pressed.
  5. Fold in the finely chopped pecans using a spatula or wooden spoon until evenly distributed. The pecans should be chopped to about the size of small peas to ensure they don’t overwhelm the delicate texture.
  6. Scoop the dough into 1-tablespoon portions (about 15-20g each) and roll into smooth balls between your palms. Place them 2 inches apart on the prepared baking sheet; they will spread slightly during baking.
  7. Bake in the preheated oven for 12 minutes, or until the bottoms are lightly golden and the tops appear set but not browned. Overbaking will dry the cookies; they should be pale on top.
  8. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. They will be fragile while warm.
  9. While still warm but firm enough to handle, gently roll each cookie in the reserved 1/2 cup powdered sugar until evenly coated. The warmth helps the sugar stick.
  10. Transfer the cookies to a wire rack and let cool completely, about 30 minutes. Once cool, roll the cookies in powdered sugar a second time for a thick, snowy coating.
  11. Store in an airtight container at room temperature for up to 1 week. For softer cookies, add a slice of bread to the container to maintain moisture.
  12. If desired, the cookies can be frozen before the second rolling: freeze shaped, unbaked dough balls on a sheet pan, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

Notes

Storage: Keep cookies in an airtight container at room temperature for up to 7 days. For longer storage, freeze baked (un-rolled) cookies in a freezer-safe bag for up to 3 months. To serve, thaw at room temperature, then reheat in a 300°F (149°C) oven for 3-5 minutes before the final powdered sugar dusting. Avoid refrigerating as it can make the cookies dry.

Nutrition

Keywords: mexican wedding cookies, russian tea cakes, snowball cookies, pecan shortbread cookies, powdered sugar cookies, holiday cookies, butter cookies, easy cookie recipe, dessert recipe, traditional mexican cookies

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-mexican-wedding-cookies-recipe/