

Buttery, fluffy, and with just the right amount of pecan and vanilla. These flaky cookies crunch initially, but quickly melt in your mouth as you chew. If you're a fan of sugar cookies, you'll love these Mexican Wedding Cookies ~ and they pair perfectly with a rich cup of coffee, too!
Prep Time: 20 Minutes | Cook Time: 16 Minutes {+about 1 hour to cool} | Total Time: 96 Minutes
Special Equipment
1 large Baking Sheet
1 small Baking Sheet
1 large Mixing Bowl
1 medium Mixing Bowl
Electric Hand Mixer
Blender
Ingredients (US Standard)
1 sticks Butter, softened
1/2 cup Vegetable Shortening
3/4 cups blanched Almond Flour
3/4 cup finely chopped Pecans
2 cups All Purpose Flour
1/2 tsp salt
2 tsp Vanilla Extract
1/2 cup Superfine or Extrafine Granulated Sugar
3/4 cup Powdered Confectioner's Sugar
Cooking Spray
Ingredients (Metric)*
113g Butter, softened
96g Vegetable Shortening
90g blanched Almond Flour
84g finely chopped Pecans
240g All Purpose Flour
2.8g Salt
10mL Vanilla Extract
192g Superfine or Extrafine Granulated Sugar
90g Powdered Confectioner's Sugar
Cooking Spray
*All metric units are converted and should be considered more or less.
Method
Preheat oven to 350°F (177°C). Use cooking spray to grease 1 large baking sheet and 1 small baking sheet. Use paper towels to wipe down the sheets well, so only small amount of grease remains.
Pour 3/4 cup (84g) of ground pecans into blender and hit the Pulse button 7 times to lightly mince the pecans. Then pour pecans into medium sized bowl.
In the same medium sized mixing bowl, add almond flour, all-purpose flour, and salt. Stir to combine with ground pecans, and set aside.
In large mixing bowl, use electric hand mixer to beat together butter, vegetable shortening, superfine sugar, and vanilla until smooth and creamy, about 30 seconds.
Add 1 cup (about 1/3rd) of the flour mixture to mixing bowl. Beat to quickly combine, about 5 seconds. Repeat, 1 cup at a time, until all flour mixture has been fully combined with the butter mixture. Dough will be very thick, and you may need to use a spoon to get some mixture out of beaters.
Use a 1 tablespoon measurement to scoop dough into hand. Roll it between your palms to create a ball. You'll want to apply a very light amount of pressure to keep dough from falling apart as you roll.
Add balls to baking sheets as you roll them. Press them down very lightly to set them on the baking sheet as they are placed. This will allow the bottom to crisp as it bakes. Arrange them about 1 inch apart. You will be able to fit about 24 on the large baking sheet, with the remainder on the small baking sheet.
Place baking sheets on the top rack and bake for 16 minutes.
Be very gentle when removing from oven, as the cookies are lightweight and may roll while moving.
Allow them to cool on the baking sheets for 10 minutes, before moving them to a cooling rack. Let them cool completely, for about 45 minutes - 1 hour.
After the cookies have completely cooled, fill a small bowl with the powdered sugar. Roll each cookie in the powdered sugar until it is coated, then place on serving tray.
Optionally, you may dust the cookies with extra powdered sugar just before serving.
Nutritional Data
Servings: about 30
Serving Size: 2 Cookies
Calories: 291 | Protein: 4 | Total Carbs: 27 | Sugar: 13 | Fiber: 1 | Fats: 20
Nutritional Data (With Truvia substituted for sugar
Servings: about 30
Serving Size: 2 Cookies
Calories: 243 | Protein: 4 | Total Carbs: 14 | Sugar: 0 | Fiber: 1 | Fats: 20
This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.
Comments