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Wedding Cookies Recipe
TahiraJaved

Wedding Cookies So Irresistible You'll Bake 2 Batches

These classic wedding cookies are rich, buttery, and wonderfully tender, with a delicate nutty crunch and sweet powdered sugar coating. An irresistible melt-in-your-mouth treat for holidays, weddings, and family celebrations!
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Prep Time 20 minutes
Cook Time 15 minutes
Cool & Chill Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 36 Cookies
Course: Dessert
Cuisine: Mexican
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar sifted
  • 2 tsp alcohol free vanilla extract
  • 2 cups all purpose flour
  • 1/4 tsp fine salt
  • 1 cup pecans toasted and finely chopped
For Rolling:
  • 1 1/2 cups powdered sugar sifted
For Garnish:
  • Extra powdered sugar for dusting

Equipment

  • 1 Medium cookie scoop: portions even 1 tablespoon balls so they bake at the same speed
  • 1 Food processor: chops the pecans fine in seconds
  • 1 Rimmed baking sheet: gives the cookies even, steady heat
  • 1 Wire rack: cools the cookies so the bottoms stay dry
  • 1 Shallow bowl: gives you room to roll the cookies in sugar

Method
 

  1. Toast the pecans at 350°F for 6 to 8 minutes, cool, and chop finely.
  2. Beat the butter, 1/2 cup powdered sugar, and vanilla for 2 minutes until smooth.
  3. Mix in the flour and salt on low, then the pecans, until the dough holds together.
  4. Chill the dough for 30 minutes.
  5. Scoop 1 tablespoon pieces, roll into balls, and place 1 inch apart on a lined baking sheet.
  6. Bake at 350°F for 12 to 14 minutes until the bottoms are light golden, then cool on the pan for 5 minutes.
  7. Roll the warm cookies in powdered sugar, cool for 20 minutes, then roll again.
    8. Roll the cookies in sugar once while warm and once after cooling; this double coat is what gives wedding cookies their snowy look.

Notes

  • Chop the pecans finely so the dough holds together.
  • Do not whip the butter fluffy, or the cookies will spread.
  • Weigh the flour for a tender, not sandy, crumb.
STORAGE: Store in an airtight tin up to 5 days, or freeze baked, undusted cookies up to 2 months.
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