Divine Powdered Sugar Pecan Cookies
These delightful cookies, known as Mexican Wedding Cakes, are little bites of bliss coated in a sweet cloud of powdered sugar. The rich flavor of toasted pecans melds beautifully with the buttery base, creating a melt-in-your-mouth texture that will leave you yearning for more. Perfect for any celebration or simply as a treat to enjoy with a cup of tea or coffee, these cookies are sure to impress with their delicate appearance and irresistible taste.
N/A
Servings
60
Calories
7
Ingredients
Ingredients
unsalted butter
1 cup (softened)
vanilla extract
1/2 teaspoon
all-purpose flour
1 3/4 cups
pecan halves
1/2 cup (toasted and cooled)
powdered sugar
1 cup
salt
1 pinch
powdered sugar for topping
1 1/2 cups
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spread the pecan halves on a baking sheet and toast them in the oven for about 5 minutes, stirring occasionally, until they are lightly browned. Be sure to keep an eye on them to prevent burning.
3
Allow the toasted pecans to cool completely before using.
4
In a food processor, combine the cooled pecans, a pinch of salt, and 1 cup of powdered sugar. Process until the pecans are finely ground.
5
Cut the unsalted butter into chunks and add to the food processor with the motor running. Process until the mixture is smooth and creamy.
6
Scrape down the sides of the bowl, add the vanilla extract, and pulse to combine.
7
Gradually add the all-purpose flour to the mixture, pulsing until it just starts to clump together.
8
Alternatively, in a stand mixer, first soften the butter. Grind the toasted pecans separately.
9
In a medium bowl, whisk together the flour, ground pecans, and a pinch of salt. Then, in a mixing bowl, beat the sugar and softened butter until light and fluffy.
10
Add the vanilla extract, scraping down the bowl as needed, before slowly incorporating the flour mixture until just combined.
11
Once the dough is prepared, place it into a bowl and refrigerate for 1 to 3 hours to firm up.
12
After refrigeration, scoop the dough using a gently rounded 1¼-inch scoop or a scant tablespoon. Roll the dough between your palms to form 1-inch balls.
13
Place the balls on a cookie sheet, spaced 1½ inches apart. Bake in the preheated oven for about 15 minutes, or until they are just beginning to brown, with lightly browned undersides. Rotate the baking pan halfway through for even baking.
14
Allow the cookies to cool on the baking sheet for 2-3 minutes, then use a small angled spatula to transfer them to a cooling rack. Roll the warm cookies in 1½ cups of powdered sugar until well-coated.
15
Once the cookies are completely cool, roll them once again in powdered sugar for an extra layer of sweetness.
16
Store the cooled cookies in an airtight container at room temperature for up to 1 month.
Nutrition Information
4g
Fat
6.5g
Carbs
0.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Divine Powdered Sugar Pecan Cookies?
They are delightful bite-sized cookies, also known as Mexican Wedding Cakes, featuring a buttery base and toasted pecans coated in powdered sugar.
What is another common name for these cookies?
These cookies are also widely known as Mexican Wedding Cakes.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should I toast the pecan halves?
Toast the pecans for about 5 minutes, stirring occasionally until they are lightly browned.
Is it necessary to cool the pecans after toasting?
Yes, you must allow the toasted pecans to cool completely before using them in the recipe.
How do I grind the pecans for the dough?
Combine the cooled pecans, a pinch of salt, and 1 cup of powdered sugar in a food processor and process until finely ground.
Can I make these cookies using a stand mixer?
Yes, you can soften the butter, grind the pecans separately, and then cream the butter and sugar before incorporating the other ingredients.
How much butter is required for this recipe?
The recipe requires 1 cup of unsalted butter, softened.
How much vanilla extract should be added?
Add 1/2 teaspoon of vanilla extract to the mixture.
What type of flour is used in these cookies?
The recipe calls for 1 3/4 cups of all-purpose flour.
Should the dough be chilled before baking?
Yes, the dough should be refrigerated for 1 to 3 hours to firm up before scooping.
What size should the cookie balls be?
Roll the dough into 1-inch balls using a 1 1/4-inch scoop or a scant tablespoon.
How far apart should I place the cookies on the baking sheet?
Space the dough balls about 1 1/2 inches apart on the cookie sheet.
How long do the pecan cookies bake?
Bake the cookies for approximately 15 minutes.
How do I know when the cookies are finished baking?
They are done when they just begin to brown slightly on the edges with lightly browned undersides.
Why should I rotate the baking pan?
Rotating the pan halfway through the baking time ensures that all cookies bake evenly.
How long should the cookies cool before rolling them in sugar?
Allow them to cool on the baking sheet for 2-3 minutes before the first roll in powdered sugar.
How many times are the cookies coated in powdered sugar?
The cookies are coated twice: once while warm and again once they are completely cool.
How much powdered sugar is needed for the topping?
You will need approximately 1 1/2 cups of powdered sugar for coating the cookies.
How should these cookies be stored?
Store the cooled cookies in an airtight container at room temperature.
How long do these cookies stay fresh?
When stored properly in an airtight container, they can last for up to 1 month.
What is the calorie count for one cookie?
Each cookie contains approximately 60 calories.
What is the fat content per cookie?
Each cookie contains 4g of fat.
How many carbohydrates are in each cookie?
There are 6.5g of carbohydrates per serving.
How much protein is in one cookie?
Each cookie provides 0.6g of protein.
What texture can I expect from these cookies?
These cookies have a melt-in-your-mouth, delicate, and buttery texture.
How many ingredients are needed in total?
The recipe requires 7 ingredients: butter, vanilla, flour, pecans, salt, and powdered sugar for both dough and topping.
Is salt used in this recipe?
Yes, a pinch of salt is added to the pecan and sugar mixture.
What tool is best for transferring warm cookies?
A small angled spatula is recommended for transferring warm cookies to a cooling rack.
Are these cookies suitable for holiday gift-giving?
Yes, their delicate appearance and long shelf life make them perfect for celebrations and holiday treats.