Ina Garten Mexican Wedding Cookies Recipe
The Ina Garten Mexican Wedding Cookies Recipe is sweet, buttery and melt-in-your-mouth delicious. These cookies are perfect for holidays, parties or afternoon treats.
Ingredients
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for coating
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans or walnuts
Instructions
Preheat the Oven
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper. This prevents cookies from sticking.
Cream Butter and Sugar
- In a large mixing bowl, beat butter and ½ cup powdered sugar with a mixer. Beat until light, creamy, and smooth.
Add Vanilla Extract
- Add vanilla extract to the butter-sugar mixture. Beat for another minute to combine evenly. This enhances the cookie flavor.
Mix Dry Ingredients
- In a separate bowl, combine flour and salt. Stir to mix evenly. Gradually add to butter mixture while beating slowly.
Add Chopped Nuts
- Fold in finely chopped pecans or walnuts. Make sure nuts are evenly distributed. This gives the cookies a delicious nutty texture.
Shape the Cookies
- Roll dough into 1-inch balls using your hands. Place on the baking sheet, leaving space between each cookie. They will slightly spread while baking.
Bake the Cookies
- Bake in the preheated oven for 12–15 minutes. Cookies should be light golden at the bottom but not browned.
Cool Slightly
- Let cookies cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.
Coat with Powdered Sugar
- Place powdered sugar in a small bowl. Roll cooled cookies in sugar until fully coated. Repeat for extra sweetness if desired.
Notes
- Use softened butter for creamy dough.
- Chop nuts finely for even texture.
- Roll cookies gently to maintain shape.
- Cool cookies before coating with sugar.
- Store in an airtight container to keep fresh.