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Mexican Wedding Cookies
Soft, melt‑in‑your‑mouth shortbread cookies packed with finely chopped pecans and finished with a double dusting of powdered sugar. Inspired by the classic Mexican "povanes" (snowballs), these cookies are quick to make, bake in just minutes, and keep well at room temperature or frozen for later.
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Critical Success Points
- • Finely chopping the pecans ensures the dough holds together
- • Creaming butter and sugar until light and fluffy creates a tender crumb
- • Do not over‑mix after adding flour
- • Bake just until the bottoms turn golden, not dark
- • Dust the cookies while they are still warm for proper coating
- • Final roll in powdered sugar after cookies are completely cool
Safety Warnings
- • The oven and hot baking sheets can cause burns; use oven mitts.
- • Powdered sugar can become airborne; avoid inhaling large clouds to prevent choking.
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