Mexican wedding cookies
Galletas de Nuez. Buttery pecan shortbread cookies with sprinkles.
Equipment
- 1 large cookie sheet
- 1 small cookie scooper about 1 TBS
Ingredients
- 1 cup unsalted butter
- 80 g powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 320 g all purpose flour
- 1/2 tsp salt
- 1/2 cup pecans
- 1/2 cup sprinkles
Instructions
- Mix butter, powdered sugar, vanilla and almond extract. Once incorporated, add flour and salt. Mix for 2 minutes. At low speed, add pecan and sprinkes. Preheat oven to 350 degrees FScoop out cookie dough, roll and place on parchment lined cookie sheet. Bake 10-12 minutes Let cookies cool for a few minutes. Roll cookies in powdered sugar.
Notes
You don’t have to add sprinkles, you can just add extra nuts.
Don’t roll hot cookies in powdered sugar, it will melt.
