By Christo Hunter
Wedding cookies are a special treat my grandmother would make for my sister and me. I fondly look back on all the times she would shuffle up to my doorstep and leave a plate of them for me to share with the family. Mexican wedding cookies are sweet and relatively simple to make. As an amateur baker myself, I was able to create these mini powdered sugar cookies with a little bit of guidance. Of course, they were as delicious as always and great for the upcoming holidays. Here’s how I made them with my grandmother.
- 1 cup of butter (Grandma says to make sure it’s soft, but make sure it still has some firmness)
- 2 cups of powdered sugar
- ¼ teaspoon of salt
- 2 teaspoons of vanilla extract
- 1 and ¾ cup of all-purpose flour
- 1 cup chopped pecans (optional)
- I preheated the oven to 350 degrees and grabbed two baking sheets with parchment paper.
- Then, with an electric mixer with the paddle attachment, my grandmother creamed together butter, a half cup powdered sugar, and a little salt.
- Then, I mixed in the vanilla extract.
- After, we blended in the flour. It looks a little dry at first, but it turns out, do not worry.
- Mix in pecans right after.
- Take the dough out 1 tablespoon at a time and make it into balls.
- I put the dough on a baking sheet.
- Then, I let my grandma bake the cookies in the oven until they were “nearly set.” This took 14-15 minutes.
- After baking them, we let them cool on a baking sheet until we could handle them; around 5-10 minutes for this part.
- Once cool, the remaining 1 and ¼ cups of powdered sugar go into a small bowl and we roll the warm cookies through the sugar to coat with a light layer (if this layer seems to melt and get sticky it is okay).
- Lastly, we put them on a cooling rack and let them completely cool. After, just roll in some powdered sugar.