Total Time
38mins
Prep 15 mins
Cook 23 mins

this is just a refrigerated slice and bake version of the popular cookie that is often called the Mexican wedding cookie.. these square cookies are cut from a block of chilled dough and powdered sugar is lightly sprinkled over the top..we prefer this version...use a food processor to grind the pecans finely

Ingredients Nutrition

Directions

  1. sift the flour, baking powder, salt and cinnamon into a medium bowl and set aside.
  2. in a large bowl, using an electric mixer on medium speed, beat the butter, 1/2 cup of powdered sugar, and vanilla until smoothly blended -- about 1 minute.
  3. stop the mixer and scrape down the sides of the bowl as needed during mixing.
  4. on low speed, add the flour mixture, mixing just until it is incorporated and the dough looks smooth -- mix in the pecans until thoroughly blended.
  5. form this dough into a 6x 21/2" x 2 1/2" block. wrap in plastic wrap and refrigerate for at least 3 hours or overnight, until it is cold and firm.
  6. position a rack in the middle of the oven.
  7. preheat the oven to 325*.
  8. line two baking sheets with parchment paper.
  9. unwrap the cold dough.
  10. use a large sharp knife to cut the dough into eighteen 1/3" slices.
  11. place the cookies 1" apart on the prepared baking sheet.these cookies do not spread a lot.
  12. bake one sheet at a time until the edges and bottoms are lightly browned, about 23 minutes.
  13. cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
  14. push the cookies close together on the rack.
  15. sift the 3 tbls powdered sugar over the tops to coat them lightly but evenly.
  16. the cookies can be stoed in a tightly covered container at room temperature for up to 3 days.

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