Mexican Wedding Cookies

A subtle pecan flavour that melts in your mouth. Perfect for sharing and celebrating any occasion.  

Mexican Wedding Cookies (Biscochos)

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makes about 2 dozen

1 cup unsalted butter, at room temperature

1/2 cup icing sugar, plus extra for dusting 

2 teaspoons vanilla extract

1 teaspoon water

2 cups unbleached all purpose flour

1 cup pecans, finely chopped

Preheat oven to 375ºF.

In a large bowl, using a hand held mixer, beat the butter until fluffy. Add the icing sugar and vanilla and beat until smooth and combined for a few minutes. Gradually add the flour; beating until combined. Then stir in the nuts.

Dust hands with flour, and shape the dough into balls, no larger than a walnut. You may use a teaspoon if you wish. Place the dough balls 1 inch apart on an ungreased baking tray. Bake until lightly golden... about 10 to 15 minutes. 

Transfer the cookies to a rack until they have slightly cooled enough for you to handle but still warm. Roll them in icing sugar until completely covered.

Serve immediately. May be stored in an air tight container in the refrigerator or freezer for a couple of weeks.

Notes: you may try using other flavour extracts or any sipping spirits for flavour.  

Hope everyone had a lovely weekend! - JD