Mexican Wedding Cookie

Mexican wedding cookies are shortbread type cookies with the addition of vanilla and roasted, finely chopped pecans.

Keebler makes a commercial variation that they sell as Danish Wedding cookies.

Mexican Wedding Cookie Recipe

1 1/2 cup butter, room temperature
3/4 cup powdered sugar
3 teaspoons pure vanilla extract
3 cups flour
1/4 teaspoon salt
1/2 cup roasted pecans, finely chopped

For coating the baked cookies you'll need:

3/4 cup powdered sugar
1/4 teaspoon salt

Preheat your oven to 350 degrees.

Cream the butter, powdered sugar and vanilla at medium high speed until it's light and fluffy. In a separate bowl thoroughly combine the flour and the salt. Mix the flour into the butter mixture 1/3 at a time incorporating very well after each addition.

Place the dough in the refrigerator until completely chilled.

Shape the dough into one-inch balls and place on a lightly greased cookie sheet about 2 inches apart.

Bake the cookies in a 350-degree oven for about 15 minutes or until lightly browned. Mix the additional powdered sugar and salt and roll the warm cookies in the mixture.

This wedding cookie recipe will make about 2 dozen cookies.

More About Shortbread Cookies

Thanks to the Internet we can purchase things today that we never could before. I've never seen shortbread pans or shortbread molds in my usual cooking supply stores but they're readily available over the Internet.

The same is true with Walker shortbread cookies. I'm not sure if they make a Mexican Wedding cookie, but just imagine being able to buy buttery shortbread cookies made in the Scottish Highlands prior to the Internet.

Use the search box at the bottom of the page and you'll be able to find them all.

Walker Shortbread Cookies

English shortbread is a tradition in the British Isles but Walker shortbread cookies are Scottish. This buttery shortbread is baked at the Walker family bakery located in a secluded village in the Scottish Highlands.

Walker Shortbread Cookies are classic pure butter shortbread. Walker shortbread cookies are baked fresh daily in small batches with only the finest shortbread ingredients available.

They still use the original Walker shortbread cookies recipe Joseph Walker used over 100 years ago.

Shortbread Pans and Shortbread Molds

To keep basic Scottish shortbread cookies traditional they should be baked in shortbread pans or shortbread molds. Shortbread was originally baked in wooden shortbread molds that were notched at the edges to signify the rays of the sun.

Today shortbread pans and shortbread molds are made of ceramic and come in many sizes and shapes. Most also have a decorative design.

Shortbread pans and shortbread molds need to be dusted with flour or powdered sugar before filling with the Mexican Wedding cookie dough to ensure easy release. After filling with the Mexican Wedding Cookie dough they should be chilled about 15 minutes before baking so the designs will retain their shape.

You Might Need:

• Kitchen Supply Aluminum Half Size Sheet Pan 18-inch by 13-inch

• Calphalon 12-by-17-Inch Rectangular Nonstick Cooling Rack

• Silpat 11-5/8-by-16-1/2-Inch Nonstick Silicone Baking Mat

• Oxo Good Grips Cookie Scoop