Danish Wedding Cookies, or Mexican wedding cookies, are buttery and nutty and will melt in your mouth! They are SO delicious as a snack or dessert with tea or coffee.
Preheat the oven to 170C / 340F. Line a baking sheet with parchment paper.
Crush the pecan well using the food processor, pulse until they are the size of sprinkles.
Mix butter and half of the powdered sugar using the electric whisk until it becomes fluffy. Stir in flour, cinnamon, vanilla extract, pecan, and salt, mix well until combined.
Refrigerate the dough for 30 minutes. Scoop 1 tablespoon-sized scoop of dough, roll it between your hands, then put it onto the baking sheet. Repeat until all the dough is finished.
Bake the cookies for 10-15 minutes; these cookies do not brown.
Roll the cookies carefully in the remaining powdered sugar while hot. Let them cool down before serving.
Notes
I like to roll the cookies in the powdered sugar while they are warm. Then, I roll them one more time when they cool down.
The dough of these cookies are not supposed to be sticky. Instead it will have a bit crumbly texture, and when you roll it in your hands, it will come together.
Don't over bake the cookies; they will be done once a light brown colour forms on the bottom of the cookies.
Don't skip refrigerating the dough before baking the cookies; otherwise, the cookies will turn out flat.