Creating Perfect Pecan Wedding Cookies: A Step-By-Step Guide

Mexican wedding cookies, also known as snowballs, Russian tea cakes, Mexican wedding cakes, polvorones, Italian nut balls, Italian wedding cookies, and Swedish tea cakes, are delicious, buttery, nutty cookies that are perfect for weddings, holidays, and other celebrations. They are easy to make and only require a few simple ingredients. In this article, we will guide you through the process of making these mouth-watering cookies, from preparing the dough to baking and coating them with a generous amount of powdered sugar.

How to make the dough

To make the dough for pecan wedding cookies, you'll need the following ingredients:

• Butter (softened, slightly firm, or at room temperature)
• Powdered sugar (also known as confectioner's sugar)
• Salt
• Vanilla extract
• All-purpose flour
• Pecans, chopped into small bits

You will also need an electric stand mixer or a hand mixer, and a cookie scoop or teaspoon to portion out the dough.

Begin by creaming together the butter, powdered sugar, and salt until well combined and fluffy. Then, mix in the vanilla extract.

Next, gradually add the flour to the butter mixture. It will seem dry and sandy at first, but keep mixing until it comes together to form a dough. If the dough seems too soft, chill it in the refrigerator for about 30 minutes to firm up before rolling.

Finally, stir in the chopped pecans. Your pecan wedding cookie dough is now ready to be shaped and baked!

Shaping the cookies

Start by scooping out the cookie dough using a teaspoon or a 1-tablespoon cookie scoop. This uniform portion size will ensure that your cookies bake evenly. Next, use your palms to gently roll the dough into balls. The dough should be rolled smoothly and evenly, aiming for a spherical shape. Place these dough balls onto the prepared baking sheet, leaving some space between each one, as they will expand during baking.

If you find that the dough is too sticky to work with, there's a simple solution. Simply place the dough in the refrigerator for about 30 minutes to chill and firm up before resuming the shaping process. This will make it easier to handle and create those perfect, uniform balls.

Once you've shaped all the dough into balls and arranged them on the baking sheet, they're ready for the oven. Remember to follow the specific instructions from your chosen recipe for baking times and temperatures, as these may vary slightly.

Baking the cookies

First, preheat your oven to 350°F and line two baking sheets with parchment paper.

Next, make the dough by creaming together the butter, powdered sugar, and salt until light and fluffy. You can add in the vanilla extract and cinnamon at this stage, too. Then, gradually add the flour and finally, mix in the pecans.

Now, form the cookies. Use a cookie scoop to scoop the dough, and use your hands to roll it into balls. Place the balls on the baking sheets, leaving a little space between each one. If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling.

Bake the cookies for 13-16 minutes, or until they are a light golden colour. Allow them to cool on the baking sheets for 15 minutes before rolling them in powdered sugar.

For that classic, fluffy, powdered sugar coating, roll the cookies in the sugar again once they have completely cooled.

Rolling the cookies in sugar

Firstly, you will need to prepare the sugar for rolling. Place the remaining 1 cup of powdered sugar in a medium-sized bowl. You can also place the sugar in a plastic storage bag if you want to minimise mess. This first coat of sugar will create a delicious, sugary crust, so make sure to roll the cookies generously.

Next, you will need to roll the cookies in the sugar while they are still warm. This will ensure that the sugar sticks to the cookies and creates a sticky, melty layer. Shake off any excess sugar and place the cookies on a wire rack to cool completely.

Finally, once the cookies have cooled, you will need to roll them in the sugar for a second time. This step is crucial as it creates the classic, fluffy coating of powdered sugar that these cookies are known for. It gives the cookies a whimsical, snowy appearance and makes them extra sweet and delicious.

And there you have it! By following these simple steps, you will achieve the perfect sugary coating for your pecan wedding cookies.

Storing the cookies

Once you've baked your pecan wedding cookies, it's important to let them cool completely before storing them. Place the cookies on a wire rack to cool, and then transfer them to an airtight container. The cookies will keep well at room temperature for about two weeks.

If you'd like to make the cookies ahead of time, they can be frozen for up to three months. There are two ways to do this:

• Freeze the baked cookies: Roll the cookies in powdered sugar for the first time, let them cool completely, and then freeze them on a baking sheet. Once frozen solid, transfer the cookies to an airtight, freezer-safe container. When you're ready to serve them, let the cookies thaw at room temperature and then roll them in powdered sugar again.
• Freeze the cookie dough: Form the dough into balls and place them on a parchment-lined baking sheet. Once frozen solid, transfer the dough balls to an airtight, freezer-safe container. When you're ready to bake, let the dough thaw in the refrigerator and then bake as instructed.

Pecan wedding cookies are a delicious and delicate treat, perfect for celebrations and holidays. By storing them correctly, you can ensure that they stay fresh and tasty.

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