Tex Mex Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Mexican Wedding Cookies
Buttery, nutty shortbread cookies rolled twice in powdered sugar for a melt-in-your-mouth finish.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 350 F and line a baking sheet with parchment paper.
- 2
Cream the butter and 1/2 cup powdered sugar together until light and fluffy, then beat in the vanilla.
- 3
Mix in the flour and salt until just combined, then fold in the chopped pecans.
- 4
Roll the dough into 1-inch balls and place on the prepared baking sheet.
- 5
Bake for 12-14 minutes until the bottoms are just golden but the cookies are still pale on top.
- 6
Let cool for 5 minutes, then roll the warm cookies in the remaining powdered sugar; once fully cool, roll a second time.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
74/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving155
Calories
2 g
Protein
14 g
Carbs
11 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Mexican Wedding Cookies belong to a wider family of powdered-sugar shortbread cookies that show up across Mexican, Mexican American, and borderland holiday tables under names like polvorones. The Tex-Mex version often leans on pecans, a practical regional choice that gives the cookie its sandy, nutty bite without needing many ingredients.
Listahan note
This version keeps the dough simple and puts the care into texture: softened butter, finely chopped pecans, pale baking, and a two-step powdered sugar coating. The goal is a cookie that holds its shape but crumbles gently when bitten.
Technique cues
- Stop mixing once the flour disappears. Overworking the dough makes these cookies firm instead of tender and sandy.
- Keep the cookies pale on top and look at the bottoms for doneness. A light golden base gives structure while the center stays delicate.
- The first sugar roll works best while the cookies are warm, because the sugar grabs onto the surface. The second roll after cooling gives the snowy finish instead of melting into the butter.
Kitchen flow
- Parallel prep
- Line the baking sheet and chop the pecans before creaming the butter so the soft dough can be rolled right away.
- Make-ahead
- Mix and roll the dough balls ahead, then chill them on the sheet and bake from cold with a close eye on the bottoms.
- Leftover move
- Crumble a broken cookie over vanilla ice cream, rice pudding, or sliced strawberries for a quick dessert topping.
- Cleanup rhythm
- Use parchment and a shallow bowl for the sugar coating; most of the mess stays on the paper and in one bowl.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Unsalted butter, softened
Shortbread base
Purpose: Butter carries most of the flavor and gives the cookie its tender, crumbly texture.
Handling: Soften until it dents easily but is not greasy or melted.
Adaptation: Salted butter can work; reduce or skip the added salt so the cookie does not taste sharp.
Powdered sugar
Sweetener and coating
Purpose: Powdered sugar keeps the dough fine-textured and creates the soft outer layer after baking.
Handling: Measure the dough sugar separately from the coating sugar so the texture stays balanced.
Adaptation: Granulated sugar changes the crumb and will not coat the cookies the same way.
Vanilla extract
Warm aroma
Purpose: Vanilla rounds out the butter and pecans without making the cookie taste perfumed.
Handling: Beat it into the butter mixture before adding flour so it spreads evenly through the dough.
Adaptation: Almond extract gives a stronger bakery-style note; use a small amount because it can take over.
All-purpose flour
Structure
Purpose: Flour gives the cookies enough body to roll and bake as neat balls.
Handling: Add it gently and mix only until no dry streaks remain.
Adaptation: A measure-for-measure gluten-free baking blend can be used, though the cookies may be more fragile and sandy.
Finely chopped pecans
Nutty texture
Purpose: Pecans add the toasted, slightly sweet flavor that makes the cookie feel Tex-Mex rather than plain shortbread.
Handling: Chop finely so the dough rolls smoothly and the cookies do not crack around large pieces.
Adaptation: Walnuts give a more bitter edge; toasted pepitas make a seedier, less rich version.
Technique notes
- If the dough feels sticky, chill it briefly before rolling. Cold dough gives cleaner balls and less spreading.
- Roll the cookies gently, not tightly. Compacting the dough can make the centers dense instead of tender.
- Let the cookies rest a few minutes before the warm sugar roll. Straight from the oven, they can break before the coating has a chance to stick.
Ingredient swaps
- Gluten-free direction
- Use a measure-for-measure gluten-free baking blend and handle the dough gently, since the cookies may crack more easily.
- Dairy-free direction
- Use a firm plant-based butter stick rather than a tub spread; the flavor will be less buttery and the dough may need chilling before baking.
- No-pecan direction
- Use finely chopped toasted pepitas for a seedier crunch, or leave the pieces out for a simpler powdered shortbread.
- Extra-toasty path
- Toast the pecans lightly before chopping, then cool them fully before folding into the dough.
Serve alongside
- Fresh orange slices with cinnamon
- Cajeta-drizzled vanilla flan
- Cinnamon rice pudding
- Berry fruit salad with lime
- Mexican hot chocolate
- Cafe de olla
- Iced hibiscus tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep cooled cookies in a sealed tin or container at cool room temperature, with parchment between layers to protect the powdered sugar coating.
- Do not reheat these like soft cookies; if chilled, let them come back to room temperature so the crumb relaxes.
- Freeze the baked cookies before the second sugar roll, then thaw and dust again once they are dry to the touch.
Equipment
- Rimmed baking sheet
- Parchment paper
- Hand mixer or stand mixer
- Shallow bowl for powdered sugar
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
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