Chocolate Mexican Wedding Cookies

Prep: 20 mins

Cook: 12 mins

Difficulty: Easy

Servings: 4 Servings

Whether you also know these little powdered sugar-dusted cookies as Russian tea cakes or Italian wedding cookies, these buttery, nutty cookies are a welcome addition to any cookie plate — especially since they can be made ahead and frozen. You can use almost any nut that you’d like, and this version adds cocoa powder and cayenne pepper for a taste that’s reminiscent of a mug of spicy hot chocolate.

Ingredients

1 2/3 cups all-purpose flour
1 cup pecan halves (about 3 3/4 ounces), toasted and finely chopped
1/3 cup unsweetened natural cocoa powder
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/8 to 1/4 teaspoon ground cayenne
2 sticks (8 ounces) unsalted butter, at room temperature
1 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract

Instructions

Whisk the flour, pecans, cocoa powder, cinnamon, salt, and cayenne together in a medium bowl; set aside.
Place the butter and 1/2 cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium-high speed until light and fluffy, about 3 minutes. Beat in the vanilla. Stop the mixer and scrape down the paddle and sides of the bowl.
Return the mixer to low speed and gradually add in the flour mixture until just combined. Transfer the dough to a piece of plastic wrap, form into a 1-inch-thick disc, and wrap completely in the plastic. Refrigerate until firm but still soft enough to scoop, 45 minutes to 1 hour.
Meanwhile, arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper. Place the remaining 1 cup of powdered sugar in a pie plate or large, shallow bowl.
Form the dough into 1-tablespoon balls and place on the baking sheets, spacing them at least 1 1/4 inches apart (fit them all on the 2 baking sheets; they do not spread much).
Bake for 8 minutes. Rotate the baking sheets between racks and from front to back. Bake until the tops of the cookies are set, 7 to 8 minutes more.
Place the baking sheets on wire racks and let the cookies cool on the sheets for 10 minutes. While still warm, gently coat each cookie completely in powdered sugar and place on the rack. Let cool completely, about 15 minutes more, then coat again in the powdered sugar.