Fresh Milled Mexican Wedding Cookies
These Fresh Milled Mexican Wedding Cookies are buttery, tender, and just a little crumbly, with finely chopped pecans for crunch and a soft dusting of powdered sugar. Made with fresh milled soft white flour, they're easy to make, and delicious any time of year.
Ingredients
- 270 grams fresh milled flour, see notes
- 1 cup (2 sticks) butter, softened
- ¾ cup powdered sugar
- 1 tsp vanilla
- ¼ tsp salt
- ½ tsp cinnamon, optional
- 1 cup finely chopped nuts (I used pecans)
- Additional powdered sugar for rolling baked cookies
Instructions
- In medium bowl, whisk together flour, salt and cinnamon. Set aside.
- Cream together butter and powdered sugar until light and fluffy. Mix in vanilla.
- Gradually add flour mixture to butter mixture, scraping bowl a couple times as needed. Mix in chopped nuts.
- Rest dough for about 10 minutes. If dough seems too sticky to work with, refrigerate for 1-2 hours.
- Roll dough into 1 ¼” balls and place on parchment paper lined baking sheet.
- Bake at 400°F for 10-11 minutes or just until the cookies start to turn light golden brown.
- Remove from oven and allow them to cool for about 10 minutes. Remove them from baking sheet and roll them in powdered sugar. Cool completely on wire rack.
- For a snowier look, roll again in powdered sugar once the cookies are completely cool.
Notes
Flour:
For best results, weigh your flour using a kitchen scale. Measuring fresh milled flour by volume can vary widely. That amount will vary for different grains too, so it's always best to stick with gram measurements, which is what I use in testing my recipes.
Can I use a different flour?
Yes. I have had success making these with all-purpose flour, gluten-free all-purpose flour mix, and now fresh milled flour. Each one has a little different texture but all of them work just fine.
If using fresh milled flour, I have only tested them with soft white so far.
Can I make these ahead of time?
The dough can be refrigerated for a couple of hours before making the cookies. I found that dough refrigerated overnight tended to spread more, so I don't think that's a great option if you're going for a classic look.
I haven't actually tried this, but if you need to make them further ahead, I would roll the dough into balls and freeze them. You can then bake them from frozen, though you may need to add a minute or two to the baking time.
Why did the powdered sugar disappear after rolling?
This happens because the sugar gets absorbed by the cookie. It's most likely to happen when they're still warm. If you want a completely white look, roll them again once completely cool.
Tried this recipe?Let us know how it was!