Mexican Wedding Cookies (Besitos dees)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 1/4 cups Unsalted Butter (room temperature, cut into cubes)
• 0.5 cup Powdered Sugar (plus extra for coating)
• 1 cup Pecans (chopped)
• 1 teaspoon Ground Cinnamon (freshly ground if possible)
• 1 pinch Salt (preferably kosher or sea salt)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the dough.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a mixing bowl, whisk together the flour, powdered sugar, ground cinnamon, and a pinch of salt until evenly distributed.

   Time: PT3M

3. Add Butter and Pecans

   Add the room‑temperature butter cubes and chopped pecans to the dry mixture. Using a fork or your hands, mix until the dough comes together and looks crumbly but holds when pressed.

   Time: PT5M

4. Form Cookie Balls

   Portion the dough and roll it between your palms into 1‑inch balls. Place the balls on a greased baking sheet, leaving about 1 inch of space between each.

   Time: PT7M

5. Bake Cookies

   Place the baking sheet in the preheated oven and bake for 20 minutes, or until the edges are lightly golden.

   Time: PT20M

   Temperature: 350°F

6. Coat with Powdered Sugar

   Remove the cookies from the oven and, while still warm, roll each cookie in a shallow dish of powdered sugar until fully coated.

   Time: PT5M

7. Cool and Serve

   Transfer the coated cookies to a cooling rack and let them cool completely before storing or serving.

   Time: PT5M

Nutrition Facts

Calories

162

Protein

1.5g

Carbohydrates

11g

Fat

12.7g

Fiber

0.5g