• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Our Supper Club

    Pecan Butter Balls (Mexican Wedding Cookies)

    Modified: Dec 18, 2016 · Published: Aug 18, 2011 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    BigFlavorsXSi08182011IMG_7656

    I wanted to bake a thank you gift for a friend of one of the members of my Supper Club, because she was getting rid of a bunch of maternity clothes. I hadn't met this person before, so I thought cookies would be a safe bet. I saw this post over at Lick the Bowl Good, and thought these looked perfect! It wasn't until I was halfway done making them that I realized that I should have asked if she had any allergies that I should know about (it ended up being fine...phew!). Anyway, these were pretty simple to make, although forming them and coating them in powdered sugar twice does take a bit of time.

    Pecan Butter Balls (Mexican Wedding Cookies)

    I used a cookie scoop that was about 1" instead of rolling ½" balls by hand, and it saved me a lot of time. I pressed down on the dough in the scoop before putting them on the baking sheets just to make sure they were packed in there tightly since I wouldn't be rolling them. You can fit a lot of these on each cookie sheet since they don't spread much, which was great. I ended up making about 54 of the larger sized cookies, and it was just enough to fill up a gift box while leaving me and Dino a few to QC on our own. I don't often test out new recipes on people I don't know, but this one really ended up being worth it! The pecans get nice and toasted in the oven, and the cookies are rich, buttery and satisfying (albeit a little messy since they're coated in powdered sugar). I'll definitely make these again. They were great!

    Mexican wedding cookies on a plate with a bite taken out of one.

    Pecan Butter Balls (Mexican Wedding Cookies)
    Lick the Bowl Good (adapted from Cooks Catalog)

    1 cup unsalted butter, room temp
    ¼ granulated cup sugar
    ½ teaspoon salt
    2 teaspoons vanilla
    2 cups all-purpose flour
    1 ½ cups finely chopped pecans or walnuts
    powdered sugar for coating

    Cream butter and sugar together. Add salt and vanilla.

    Slowly add the flour to the butter/sugar mixture just until it forms a dough. Add the chopped nuts and mix until just combined.

    Roll dough into half inch balls and place on parchment lined cookie sheets about an inch apart.

    Bake 30 minutes at 350 degrees F.

    As soon as they come out of the oven, roll them in powdered sugar while the cookies are still hot. Be careful because the cookies are extremely hot and fragile. Place cookies on a cooling rack.

    Once cookies have cooled completely, roll them in powdered sugar again.

    Makes 60-70 cookies.

    Big Flavors Rating: 5 Stars

    More Dessert Recipes

    • Espresso chocolate chip brownies on a serving tray.
      Espresso Chocolate Chip Brownies {Starbucks Copycat}
    • Maple cookies on plates with a pitcher of maple syrup alongside.
      Maple Cookies
    • Peppermint mocha in a mug garnished with chocolate and peppermint candies.
      Homemade Peppermint Whipped Cream
    • Homemade tiramisu in a serving dish with plates and forks for serving.
      Best Classic Italian Tiramisu

    Reader Interactions

    Comments

    1. Monica H

      August 21, 2011 at 2:52 pm

      These are a perfect way to say thank you. I'm sure your friend lived them. Although after seeing yours, I want to make them again and eat an entire batch by myself! I only got 3 to QC and I doubled the recipe.

      Thanks for linking back to my blog- I appreciate it.

      Happy baking,
      Monica h

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Spring Recipes

    • Mayo-free Deviled Eggs
    • Middle Eastern Fattoush Salad with Homemade Pita Chips
    • Birthday Cake Confetti Pancakes with Sprinkles
    • Italian Cream Cheese and Ricotta Cheesecake
    • Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic
    • Slow Cooker "Roasted" Beets
    • Honey Balsamic Roasted Carrots
    • Italian Ricotta Cookies
    • Rhubarb Custard Pie
    • Easy Instant Pot Herbed Potato Salad

    Mother's Day + Easter Brunch

    • Epic Brunch Board on a Budget
    • Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Turkey Salad Tea Sandwiches with Dried Cherries
    • Great Grandma Maria Francesca Cardile's Italian Easter Cookies
    • Brie Waffle Bites
    • Challah French Toast
    • Creamsicle Smoothies
    • DM Bloody Mary
    • Turkey Scotch Eggs
    • The Herbalist

    Popular Now

    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • Overhead shot of a plate with rectangles of white coconut jelly.
      Coconut Jelly
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce
    • Overhead view of assorted breakfast items displayed on a board.
      Epic Brunch Board on a Budget
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.