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Pecan Shortbread Cookies (Mexican Wedding Cookies)
Pecan Shortbread Cookies (Mexican Wedding Cookies)
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
235 minutes
Upgrade pecan shortbread cookies with a zesty citrus kick from fresh orange juice and zest.
Ingredients:
  • 1 cup butter, softened
  • 0.5 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon freshly squeezed orange juice
  • 1 teaspoon water
  • 0.5 teaspoon freshly grated orange zest
  • 2 cups all-purpose flour
  • 1 cup very finely chopped pecans
  • 0.5 cup confectioners' sugar
Instructions:
  • In a large bowl, mix butter and sugar until smooth and creamy using an electric mixer for about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; mix until well combined. Stir in flour and pecans until mixture is crumbly. Chill in the refrigerator, covered, for 3 hours to overnight.
  • Preheat your oven to 325°F (165°C).
  • Roll a golf-ball-size amount of dough into a smooth, firmly packed ball, ensuring it is not flaky or crumbly. Flatten and smooth the edges, then place on an ungreased cookie sheet. Repeat with remaining dough.
  • Bake in the preheated oven until edges turn golden brown, about 15 to 20 minutes. Let the cookies cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely, for an additional 8 to 10 minutes.
  • Sift a generous amount of confectioners' sugar into a small bowl. Gently place a cookie into the sugar, shake and flip to coat, then repeat with all cookies, adding sugar as needed.

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