Ina Garten Mexican Wedding Cookies Recipe
Craving melt-in-your-mouth treats? This Ina Garten Mexican Wedding Cookies Recipe delivers buttery and nutty bliss. Dusted with powdered sugar, they're irresistible.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1/2 cup powdered sugar plus extra for rolling
- 1 1/2 cups pecans or walnuts finely chopped
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon cinnamon optional for warmth
Instructions
Preheat and Prep Nuts
- Heat oven to 350°F (175°C). Line baking sheets with parchment. Chop nuts fine. Pulse in food processor if needed. Takes 3 minutes. Fine texture makes soft cookies.
Cream Butter and Sugar
- Beat softened butter and 1/2 cup powdered sugar. Use mixer on medium. Cream until light and fluffy. About 2 minutes. Smooth base forms now.
Add Flavor and Flour
- Mix in vanilla extract. Add flour, salt, and chopped nuts. Stir until dough forms. Don't overmix. Dough will be crumbly but holds.
Shape the Cookies
- Scoop 1 tablespoon dough. Roll into 1-inch balls. Place 1 inch apart on sheets. Makes about 36 balls. Hands get buttery fun.
Bake and Cool Slightly
- Bake 12-15 minutes until pale gold. Cool on sheet 5 minutes. Still warm, roll in powdered sugar. Cool fully on rack. Double dust later.
- How to make Ina Garten Mexican Wedding Cookies is pure joy. Buttery bites ready fast.
Notes
- Soften butter right—microwave 10 seconds max.
- Finely chop nuts for smooth melt.
- Chill dough 30 mins if too soft.
- Add almond extract for nutty twist.
- Chocolate dip: Melt chocolate, half-dip cooled cookies.
- Gluten-free: Swap flour with 1:1 gluten-free blend.
- Bigger batch: Double recipe, freeze dough balls.