Spiced Mexican Wedding Cookies are a delightful twist on a classic treat. These buttery, nutty cookies are perfect for holiday gatherings or as a year-round indulgence. The warm spices add a cozy touch that sets them apart from the traditional version.
Butter is the backbone of these cookies, providing rich flavor and a tender texture. Make sure it's unsalted to control the amount of salt in the recipe.
Powdered sugar is used both in the dough and for coating. It gives the cookies their signature, melt-in-your-mouth quality and a lovely snowy finish.
Vanilla and almond extracts add depth and a subtle nutty undertone, enhancing the pecans' flavor.
All-purpose flour forms the structure. Make sure to measure it correctly to avoid dense cookies.
Salt balances the sweetness and enhances the other flavors. Just a touch is enough.
Cinnamon and nutmeg are the stars here, bringing warmth and spice that make these cookies unique.
Pecans add a delightful crunch and nutty flavor. They should be finely chopped to blend well into the dough.
These cookies pair beautifully with a spiced tea or a milky chai, enhancing their warm flavors. For a more decadent experience, serve them alongside a scoop of vanilla ice cream.
First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures an even bake and easy cleanup.
In a large bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. This usually takes a few minutes. The butter should be soft but not melted, which helps to aerate the dough.
Mix in the vanilla and almond extracts until they're well combined with the butter mixture. The extracts add a comforting aroma and flavor that you'll notice in every bite.
In another bowl, whisk together the flour, salt, cinnamon, and nutmeg. Make sure they're evenly mixed; this helps distribute the spices throughout the dough.
Gradually add the dry ingredients to your butter mixture, mixing until just combined. Overmixing can make the cookies tough, so stop as soon as no streaks of flour remain.
Stir in the chopped pecans until they're evenly distributed. You want a little bit of pecan in every bite.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. They don't spread much, but this gives them room to bake evenly.
Bake for 15-18 minutes, or until the edges are lightly golden. Every oven is different, so keep an eye on them. They'll firm up as they cool.
Let the cookies cool slightly on the baking sheet before rolling each warm cookie in additional powdered sugar. This first coating sticks better while they're warm.
Once completely cooled, you can give them a second coating of powdered sugar if you like. It adds extra sweetness and that classic look.
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