Ina Garten Mexican Wedding Cookies are made with pecans, powdered sugar, all-purpose flour, cinnamon, unsalted butter, sea salt, vanilla extract, and almond extract. This Tasty and nutty Barefoot Contessa Mexican Wedding Cookies recipe takes about 55 minutes to prepare and can serve up to 40 people.
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🤍 Why You’ll Love This Mexican Wedding Cookies Recipe:
- Rich Nutty Flavor: Toasted pecans impart a deep, nutty taste, complemented by fragrant vanilla and almond extracts.
- Easy Preparation: With simple ingredients and straightforward steps, these cookies are a breeze to whip up.
- Versatile Delicacy: Whether for weddings, holidays, or everyday indulgence, these cookies charm any gathering.
- Irresistible Texture: Their delicate, crumbly texture coated in powdered sugar offers a delightful melt-in-your-mouth experience.
❓ What Is Ina Garten’s Mexican Wedding Cookies Recipe?
Ina Garten’s Mexican Wedding Cookies combine toasted pecans, powdered sugar, all-purpose flour, cinnamon, sea salt, vanilla extract, and almond extract, resulting in bite-sized delights perfect for any celebration.
🧈 Ina Garten Mexican Wedding Cookies Ingredients
- 1 heaping cup pecans
- 1¼ cups powdered sugar, divided (¾ cup for dough, ½ cup for coating)
- 1¾ cups all-purpose flour
- ¼ teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- ½ teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
🍪 How To Make Ina Garten Mexican Wedding Cookies
- Preheat the oven to 350°F (175°C). Toast the pecans in a medium skillet over low heat for about 5 minutes, or until fragrant. Cool slightly, then pulse in a food processor to a coarse meal.
- In a medium bowl, set aside ½ cup of powdered sugar for rolling the cookies later. In another bowl, whisk together the flour and cinnamon.
- In the bowl of a stand mixer, beat the butter, ¾ cup powdered sugar, and sea salt until light and fluffy. Mix in the vanilla and almond extracts.
- Gradually add the flour mixture and ground pecans to the butter mixture, mixing until well combined.
- If the dough becomes too sticky, chill in the refrigerator for 30 minutes. Then, roll the dough into 1-tablespoon-sized balls and place on baking sheets.
- Bake for 13–16 minutes, or until lightly golden. Let the cookies cool on the baking sheets for 15 minutes.
- Roll the warm cookies in the reserved ½ cup powdered sugar until evenly coated.
💭 Recipe Tips
- Toasting Pecans: Watch closely to prevent burning, ensuring they release their aroma without scorching.
- Chilling Dough: Refrigerate if the dough becomes sticky, facilitating easier rolling.
- Uniform Size: Use a cookie scoop for consistent portions, ensuring even baking.
- Cooling Time: Allow cookies to cool before dusting with powdered sugar, ensuring proper adhesion.
🍨 What To Serve With Mexican Wedding Cookies?
Serve With Mexican Wedding Cookies with a warm cup of coffee or tea or a glass of milk, a scoop of vanilla ice cream, or drizzle them with caramel sauce.
🎚 How To Store Leftovers Mexican Wedding Cookies?
- At Room Temperature: Keep leftover Mexican wedding cookies in a suitable bag for up to 1 week.
- In The Fridge: Extend freshness by refrigerating leftover Mexican wedding cookies in a sealed container for up to 2 weeks.
- In The Freezer: Freeze leftover Mexican wedding cookies in freezer airtight bags for up to 2 months.
🥵 How To Reheat Leftovers Mexican Wedding Cookies?
- Oven: Assemble leftover Mexican wedding cookies on a baking sheet and warm in a preheated oven at 350°F for 3 to 5 minutes.
- Microwave: Heat leftover Mexican wedding cookies on low heat in 10 to 15-second intervals until warmed through.
FAQs
What do Mexican wedding cookies taste like?
Mexican wedding cookies boast a rich, buttery taste with a distinct pecan flavor, often enhanced by powdered sugar coating.
Why are my Mexican wedding cookies dry?
Your Mexican wedding cookies may turn dry if overbaked or if there’s an excess of flour in the recipe.
How do you keep your Mexican wedding cookie from spreading?
To keep your Mexican wedding cookies from spreading chili the dough before baking, helps to solidify fats and maintain shape.
Why did my Mexican wedding cookies go flat?
Your Mexican wedding cookies may flatten if the dough is overworked, causing gluten development and compromising the cookie’s structure.
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Ina Garten Mexican Wedding Cookies Nutrition Facts
Amount Per Serving
- Calories 70
- Total Fat 4g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 10mg
- Sodium 20mg
- Total Carbs 8g
- Net Carbs 8g
- Dietary Fiber 0g
- Total Sugars 2g
- Protein 0g
Ina Garten Mexican Wedding Cookies
Description
Ina Garten Mexican Wedding Cookies are made with pecans, powdered sugar, all-purpose flour, cinnamon, unsalted butter, sea salt, vanilla extract, and almond extract. This Tasty and nutty Barefoot Contessa Mexican Wedding Cookies recipe takes about 55 minutes to prepare and can serve up to 40 people.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Toast the pecans in a medium skillet over low heat for about 5 minutes, or until fragrant. Cool slightly, then pulse in a food processor to a coarse meal.
- In a medium bowl, set aside ½ cup of powdered sugar for rolling the cookies later. In another bowl, whisk together the flour and cinnamon.
- In the bowl of a stand mixer, beat the butter, ¾ cup powdered sugar, and sea salt until light and fluffy. Mix in the vanilla and almond extracts.
- Gradually add the flour mixture and ground pecans to the butter mixture, mixing until well combined.
- If the dough becomes too sticky, chill in the refrigerator for 30 minutes. Then, roll the dough into 1-tablespoon-sized balls and place on baking sheets.
- Bake for 13–16 minutes, or until lightly golden. Let the cookies cool on the baking sheets for 15 minutes.
- Roll the warm cookies in the reserved ½ cup powdered sugar until evenly coated.
Notes
- Toasting Pecans: Watch closely to prevent burning, ensuring they release their aroma without scorching.
Chilling Dough: Refrigerate if the dough becomes sticky, facilitating easier rolling.
Uniform Size: Use a cookie scoop for consistent portions, ensuring even baking.
Cooling Time: Allow cookies to cool before dusting with powdered sugar, ensuring proper adhesion.