Recipe courtesy of Ree Drummond

Mexican Wedding Cookies

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  • Level: Easy
  • Total: 1 hr 10 min (includes chilling and cooling times)
  • Active: 15 min
  • Yield: 40 cookies
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Ingredients

Directions

  1. Preheat the oven to 325 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
  3. In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
  4. Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
  5. Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
  6. Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

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