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Mexican Christmas Cookies

Spiced Pecan Mexican Christmas Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 132
Ingredients Method Notes

Ingredients
  

  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (60g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon anise extract
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1 cup (100g) finely chopped pecans
  • About 1 cup additional powdered sugar for coating

Method
 

  1. Beat butter and 1/2 cup powdered sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Mix in vanilla and anise extracts.
  2. Whisk flour, salt, and cinnamon together. Add to the butter mixture in two parts, mixing on low until combined. Stir in the chopped pecans by hand.
  3. Preheat oven to 350°F (175°C). Shape dough into 1-tablespoon balls and place them 2 inches apart on parchment-lined baking sheets. Bake 12 to 15 minutes until edges are just golden. Cool on the sheet for 5 minutes.
  4. Roll the warm cookies in a bowl of powdered sugar. Cool completely on a rack, then roll them a second time for a thick, snowy coat.

Notes

Toasting the pecans adds depth, but raw pecans work if you’re short on time. The cookies firm up as they cool; don’t overbake them or they’ll lose that delicate crumble. The dough balls can be frozen and baked straight from the freezer, adding a minute or two to the bake time.