Pecan Shortbread Cookies (Mexican Wedding Cookies)

This is a twist on the traditional pecan shortbread cookies, with a little fresh orange juice and zest added to the mixture. Store at room temperature in an airtight container.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 168 Calories

Ingredients

• 2 cups all-purpose flour
• ½ cup white sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• ½ cup confectioners' sugar
• 1 teaspoon water
• 1 teaspoon freshly squeezed orange juice
• 1 cup very finely chopped pecans
• ½ teaspoon freshly grated orange zest (Optional)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

Combine butter and sugar in a large bowl; beat with an electric mixer until smooth and creamy, about 2 minutes. Add vanilla extract, orange juice, water, and orange zest; beat until blended. Add flour and pecans and mix with a spoon until blended but crumbly. Cover and place in the refrigerator until chilled, 3 hours to overnight.

Step 3

Scoop up about a golf-ball-size of dough and press together into a ball. Flatten and smooth the edges, making sure the dough is firm and not flaky or crumbly, or else cookies will not rise or expand as they bake. Place on an ungreased cookie sheet. Repeat with the rest of the dough.

Step 4

Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more.

Step 5

Sift some confectioners' sugar into a small bowl. Drop a cookie into the sugar, shake the bowl, flip the cookie, and agitate again to cover in sugar. Repeat with remaining cookies, adding more sugar as necessary.