Ingredients:

  • 2 1/2 cups All-Purpose Flour
  • 1 cup Finely Chopped Pecans or Walnuts
  • 1 cup Unsalted Butter, softened
  • 1/2 cup Powdered Sugar (for dough)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 1 teaspoon Ground Cinnamon (for dough)
  • 1 1/2 cups Powdered Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)

Instructions:

  1. Whisk together flour, chopped nuts, and 1 teaspoon of cinnamon in a medium bowl. Set aside.
  2. In a large bowl or stand mixer, cream the softened butter until light and fluffy (about 2 minutes). Gradually beat in the 1/2 cup of powdered sugar, vanilla extract, and salt until pale and well combined.
  3. Gradually add the flour/nut mixture to the wet ingredients on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.
  4. Shape the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 45 minutes.
  5. Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper.
  6. Use a small cookie scoop or roll the chilled dough into 1-inch balls (about 2.5 cm diameter). Place them 1 inch apart on the prepared sheets.
  7. Bake for 12–15 minutes. The cookies should look pale, not significantly browned. They will firm up as they cool.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely.
  9. In a shallow bowl, whisk together the 1 1/2 cups of powdered sugar and the 2 tablespoons of cinnamon until uniformly mixed.
  10. Once the cookies are completely cool, roll each cookie generously in the cinnamon sugar mixture. For a thick coating, allow them to set for 5 minutes, then roll them a second time.
  11. Allow the final coating to set on a rack before storing the Cinnamon Mexican Wedding Cookies in an airtight container.