Mexican Wedding Cookies. Hubby calls these dust balls.
They are delicate, crumbly, sweet-but not too sweet, cookies coated in a blanket of powdered sugar that I could eat all day long.
I’ve been making these since 2009 using a recipe from a co-worker. So easy and simple. This recipe is a keeper!
Today, since my special friend, Lisa, was coming to visit (YAY!), I decided to quickly whip some up so she’d have some goodies to take home with her. She arrived just in time to help out, very fun.
Here’s how we made them:
Using an electric mixer, cream together 1 cup unsalted butter (at room temperature), 1/2 cup confectioner’s sugar, and 1 tsp vanilla extract.
Gradually add 1 3/4 cups all-purpose flour to the mixture. After that’s all incorporated, mix in 1 cup pecans (chopped into very small pieces) with a spatula. The mixture will be incredibly sticky.
With floured hands (this is important – it’s super sticky!), roll a rounded tablespoon of dough in your hands and shape into a ball and place on a cookie sheet lined with parchment paper.
Then flatten it down a little bit. Hubby uses his knuckles. I use my palms. Use whatever you’d like! Some people leave it shaped as a golf ball or crescents.
It was fun being to take pictures of Lisa and hubby baking together! Doesn’t she have a great smile???
They were making each other laugh.
I think they were making fun of me and how I tell people to FREEZE so I can take a picture and how a quick batch of cookies can turn into a 3 hour ordeal because of all the picture pausing.
We very much like having Lisa around 🙂
Throw the cookies into a pre-heated 275 degree oven and bake for 40 minutes.
Once they’re done, let them cool completely and then roll them around in a pile of confectioner’s sugar so that they’re well coated.
Then pile them onto a plate and enjoy!
It doesn’t get much easier than that!
Mexican Wedding Cookies
Dust Balls
Heavenly Snow Balls
Easy Baked Wedding Cookies
Call them whatever you want to — just make them!
Enjoy!