How to make Mexican Wedding cookies

Preheat and Prep:

• - Preheat your oven to 350°F and get ready by lining two baking sheets with parchment paper.

Toast and Pulse:

• - Toast pecans in a skillet over low heat for approximately 5 minutes until fragrant. Carefully transfer the toasted nuts to a food processor or blender. Pulse the toasted nuts in the food processor to create a coarse meal.

Prepare Rolling Sugar:

• - Set aside ¾ cup of powdered sugar in a medium bowl for later rolling.

Combine Dry Ingredients:

• - In another medium bowl, blend the flour and cinnamon for a flavorful mix.

Cream Butter Mixture:

• - In the bowl of a stand mixer, cream together butter, ½ cup powdered sugar, and salt until the mixture turns light and fluffy. Add in vanilla and almond extracts. Gradually incorporate the flour mixture, followed by the pecans, until everything is well combined.

Form Mexican Wedding Cookies Dough Balls:

• - Use a 1-tablespoon cookie scoop to portion out the dough. Roll the dough into balls using your hands and place them on the prepared baking sheets. If the dough is too sticky, chill it in the fridge for 30 minutes before rolling.

Bake to Golden Perfection:

• - Bake for 13 to 16 minutes, or until the edges turn just golden. Allow the warm cookies to cool on the baking sheets for 15 minutes.

Roll in Powdered Sugar:

• - Roll the warm cookies in the reserved powdered sugar for that sweet finishing touch.

Cool the easy Mexican cookies and Enjoy:

• - Transfer the cookies to a wire rack to cool completely before indulging in these delightful Mexican treats.