Growing up my mom wasn’t around a lot, so my memories of traditions are very few. But one thing I do remember is these amazing little bite size cookies. I couldn’t get enough of them. Well one year my mom decided that I was too old and stopped making all the cookies and holiday feast. It all fell on me. I searched every cookbook looking for a pecan ball recipe. What I didn’t know until I got this beautiful thing called internet is that they are actually called Mexican Wedding Cakes.
Then it took quite a few years to perfect the recipe to how I remember them tasting. Now it has become a tradition with my kids and they know it is not Christmas without this cookie! I even got my picky lil man to try them this year and it was instant love.
I really hope you enjoy this cookie as much as my family does.
Mexican Wedding Cakes
- 1 cup butter, softened
- 8 tbs confectioner sugar, plus more for rolling in
- 2 cups all purpose flour
- 1 1/2 – 2 cups chopped pecans
- 1/2 tsp vanilla
Preheat oven to 350 degrees. Mix all ingredients except pecans with a mixer until well blended. Add pecans and mix.
I used my smaller cookie scooper on these because I like them to be 1-2 bite size. Scoop and roll dough into round small balls. Place on lightly greased baking sheet.
As you can see I put a lot on one sheet because these cookies don’t spread, they hold their form. I managed to get on batch on one sheet. They do puff up a little so you may have a few that are touching but nothing you can easily pull apart.
Bake for 11-12 minutes.
As you can see they look almost the same after baked. So you have to do a touch test. You want them a little firm and a very light coloring.
Cool completely then roll in additional confectioner’s sugar. Now if you are like me who absolutely does not wait until they are cool completely; then you will have to roll them again in a day or so. If they last that long!
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