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Mexican Wedding Cookies
Mexican wedding cookies, also know as snowballs, are a melt-in-your-mouth holiday treat! This recipe has crunchy pecans, orange zest, and warm cardamom.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●baking sheet
- ●oven
📝 Preparation Steps
1
To a large bowl, add the the softened butter, 3/4 cup powdered sugar, vanilla, orange zest, and cardamom, if using. Using an electric mixer, beat on medium speed, until light and fluffy, 2 to ⏱️ 3 minutes. Add the flour and mix on low speed just until combined. Add the pecans and mix on low speed just until combined, scraping the bottom and sides of the bowl as needed.
2
Preheat the oven to 325°F. Position one oven rack in the top third of the oven, and the other rack in the bottom third of the oven. Scoop mounded tablespoonfuls of dough and roll each into a ball. Place about 2 inches apart on a baking sheet.
3
Bake just until the bottoms of the cookies are lightly golden, 20 to ⏱️ 22 minutes, rotating the baking sheet from the upper to lower rack halfway through. Let cool on the baking sheet for ⏱️ 10 minutes before transferring a few at a time to a bowl with the remaining 3/4 cup of powdered sugar. Dredge the cookies while they are warm, then transfer to a cooling rack set over a baking sheet to cool completely.
4
Once cool, sprinkle with additional powdered sugar, if desired. Store in an airtight container in a single layer, between layers of parchment paper, in a cool, dry place for up to 1 week.
Nutrition Facts
calories
168 Calories
fat Content
11 g
fiber Content
1 g
sugar Content
8 g
sodium Content
61 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
20 mg
carbohydrate Content
15 g
saturated Fat Content
5 g
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