Dairy Free Classic Mexican Wedding Cookies
Total time1 hr
Prep time20 min
Cook time25 min
4.6(8)
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¼ tsp salt
- 1 cup pecans, finely chopped
For rolling
- 1 ½ cups powdered sugar, sifted, for rolling
Instructions
- 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 2
Beat the softened butter and 1/2 cup powdered sugar together in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until pale and fluffy, about 3 minutes. Add the vanilla extract and beat for 30 seconds more.
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