Mexican Cookies
These buttery, melt-in-your-mouth cookies are a classic for a reason! They are the perfect sweet treat to share with friends and family during a celebration or with a cup of coffee. This recipe is simple, fast, and packed with a nutty, delicious flavor.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: Approx. 30 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Cuisine: Mexican
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup confectioners’ sugar, sifted (for the dough)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour, sifted
- ½ teaspoon salt
- 1 cup chopped pecans or walnuts
- 1 cup confectioners’ sugar, sifted (for rolling the cookies)
Instructions
- Prep: Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Cream: In a stand mixer, beat the softened butter, ½ cup of sifted confectioners’ sugar, and both vanilla and almond extracts until the mixture is light and fluffy.
- Combine: Sift the flour and salt directly into the butter mixture. Beat on medium speed until the dough comes together. Don’t worry if it looks a little crumbly at first—it will become a thick, cohesive dough.
- Fold: Gently fold in the chopped pecans or walnuts just until they are evenly distributed. Be careful not to overmix.
- Shape: Use a tablespoon-sized cookie scoop to portion the dough and roll it into small, neat balls. Place them on your prepared baking sheet, leaving some space between each cookie.
- Bake: Bake for 10-12 minutes, or until the bottoms are a light golden brown. The cookies won’t look dark on top.
- Cool & Roll: Let the cookies cool on the baking sheet for 5-10 minutes, as they will be very delicate at first. While they are still warm, roll each one generously in the remaining bowl of sifted confectioners’ sugar. For an extra sugar boost, you can roll them again once they have cooled completely.
Notes
- Tips & Tricks: The key to a delicate cookie is to make sure your butter is at room temperature and to sift your dry ingredients.
- Substitutions: You can swap the pecans for walnuts or even use a gluten-free flour blend.
- Serving Suggestions: These cookies are the perfect match for a hot cup of coffee or a cold glass of milk.
- Storage: Store in an airtight container at room temperature for up to a week. The dough can also be refrigerated for a week or frozen for up to a month before baking.
Find it online: https://recipesh.com/mexican-cookies/