Citrus-Spiced Mexican Wedding Cookies are a delightful twist on a classic favorite. These cookies bring together the warm, comforting notes of cinnamon with the bright zestiness of orange. Perfect for any festive occasion or when you simply want to enjoy a little sweet treat with a citrusy flair.
Butter: The unsalted butter is the base of these cookies, lending them their rich, creamy texture. Make sure it's softened for easy mixing.
Powdered sugar: Used in the dough and for dusting, providing a delicate sweetness and that classic snowy finish.
Vanilla extract: Just a teaspoon adds a depth of flavor that complements the other ingredients.
Orange zest: Adds a bright, citrusy note that makes these cookies stand out. It’s the secret ingredient that brings everything together.
Ground cinnamon: Provides a warm, comforting spice that pairs beautifully with the orange and pecans.
All-purpose flour: The structure of the cookies. It binds all the ingredients into a cohesive dough.
Pecans: Finely chopped, they add a nutty texture and flavor. You could toast them for extra depth.
Salt: Just a pinch to enhance all the wonderful flavors in these cookies.
These cookies pair beautifully with a hot cup of spiced tea or a refreshing glass of cold milk. For a festive touch, serve them alongside a citrus-themed dessert platter with lemon bars and lime tarts.
First things first, preheat your oven to 350°F (175°C). While the oven is warming up, line a baking sheet with parchment paper. This ensures that your cookies won’t stick and makes cleanup a breeze.
In a large bowl, cream together the softened butter and powdered sugar. You want to mix them until they’re light and fluffy, which usually takes a couple of minutes with an electric mixer. This step is crucial for that melt-in-your-mouth texture.
Next, add in the vanilla extract, orange zest, and ground cinnamon. Mix until everything is nicely combined. The smell at this point should be heavenly, with the citrus and cinnamon starting to play off each other.
Gradually incorporate the all-purpose flour, finely chopped pecans, and salt. Mix until a dough forms. It should be slightly sticky but firm enough to hold its shape. If it feels too soft, you can chill it briefly in the fridge.
Now, roll the dough into 1-inch balls. Place them on your prepared baking sheet, spacing them about an inch apart. They won’t spread much, so this spacing gives them room to bake evenly.
Bake the cookies for about 15-18 minutes, or until you notice the edges turning a light golden brown. Keep an eye on them; you want them to be cooked through but not overly browned.
Once they’re out of the oven, let them cool slightly. This is important because if you roll them in powdered sugar while too hot, they might crumble. When they're just warm to the touch, gently roll each one in powdered sugar for that classic sweet coating.
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