Mexican Wedding Cookies

Course Cookies, Dessert

Cuisine American, Mexican Inspired, Southern

Keyword mexican-wedding-cookies

Prep Time 20

Cook Time 25

Total Time 45

Servings cookies

Calories 159kcal

Author Melissa Sperka

Preheat the oven to 350°F and line 2 standard baking sheets with parchment paper. Set aside.
In a large bowl use an electric mixer to cream together the butter, orange extract, almond extract and vanilla extract with 3/4 cup powdered sugar on medium speed. Beat for 5 minutes, stopping to scrape the bowl periodically. Beat in the orange zest at the end.
To the bowl add the flour and salt mixing on low speed until the dough comes together. The dough will be somewhat chunky and crumbly.
Stir in the nuts by hand.
Use a small cookie scoop or ice cream scoop to evenly divide the dough. Roll into approximately 1.5 inch balls. Place onto the baking sheet 2-inches apart. Reheat until all of the cookie dough has been used.
Transfer the pans to the oven. Bake for 25 minutes or just until lightly golden brown.
Remove the cookies from oven and immediately roll in the remaining 1 cup powdered sugar. Repeat rolling the cookies in powdered sugar a second time until evenly coated. Transfer to a wire rack to cool.
Store in an airtight container at room temperature for up to 5 days.

Citrus: Orange zest is not a traditional flavor found in most Mexican wedding cookies recipes. I do add it to mine, and it gives the dough for these cookies a bright flavor. While the recipe would certainly work without it, fresh orange zest adds a flavor twist that makes these cookies unforgettable. You could also use lime zest or lemon zest.

Flavorings: You could experiment with flavorings using walnut extract if using walnuts, or lemon in place of orange extract to change the flavor profile.

Unsalted Butter: You can use unsalted butter. When doing so, increase the salt to 1/2 teaspoon.