Spiced Mexican Wedding Cookies

A delightful twist on the classic Mexican Wedding Cookies, these spiced treats incorporate hints of cinnamon and nutmeg for a warm, aromatic treat perfect for any festive occasion.

Prep time: 15 minutes
Cook time: 18 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 cup finely chopped pecans

Additional powdered sugar for coating

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.

3. Mix in the vanilla and almond extracts until combined.

4. In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg.

5. Gradually add the dry ingredients into the creamed butter mixture, mixing until just combined.

6. Stir in the pecans until evenly distributed.

7. Roll dough into 1-inch balls and place on the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 15-18 minutes, or until the edges are lightly golden.

9. Allow cookies to cool slightly on the baking sheet, then roll warm cookies in additional powdered sugar to coat.

10. Once completely cooled, give them a second coating of powdered sugar if desired.

Storage

Store in an airtight container at room temperature for up to a week.

Reheating

No reheating necessary, enjoy at room temperature.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.