Recipe by Megan Neveu
Photography by Megan Neveu

I absolutely love Mexican wedding cookies. There’s something so completely delicious about a simple buttery cookie coated in confectioners’ sugar.

These are full of toasted, buttery pecan flavor that pairs perfectly with sweet and spicy cinnamon and bright orange zest. Once they’re coated in confectioners’ sugar, they are absolutely divine. In fact, they are my favorite cookie in this chapter.

Makes 32 cookies

Instructions:

1. Place the pecans in a small skillet, and lightly toast them over medium-low heat for 4 to 5 minutes, or until fragrant. Transfer the pecans to a food processor. Process until the pecans are fine like the texture of almond flour. Cool slightly before using in the recipe. In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, and salt until well combined. Add the butter, ¾ cup of the confectioners’ sugar, and zest in the bowl of a stand mixer fitted with the paddle attachment. On medium speed, beat the mixture for 3 to 4 minutes, or until light and fluffy. Scrape the bottom and sides of the bowl as needed. On low speed, mix in the ground pecans and vanilla and almond extracts until smooth and well combined. Scrape the bottom and sides of the bowl as needed. On low, mix the dry ingredients into the wet until well combined. Wrap the dough in plastic wrap, and chill it in the fridge for 30 minutes.
2. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
3. Scoop 1-tablespoon amounts of the cookie dough onto the baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. Cool the cookies on the hot baking sheet for 15 minutes. While the cookies are still slightly warm, roll them in the remaining confectioners’ sugar. Cool completely to room temperature and roll them once more in the confectioners’ sugar if you would like a double coat of sugar.