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LEARN HOW TO MAKE THESE CRUMBLY, BUTTERY, NUTTY COOKIES! I COULD EAT THE WHOLE TRAY MYSELF!

Chopped pecans, vanilla, and orange zest make these Mexican Wedding Cookies a favorite holiday treat. Bonus? They’re pretty easy to make.

INGREDIENTS
1 cup pecans
12 tablespoons (3/4 cup) room temperature unsalted butter
1 1/2 cups powdered sugar, divided
2 cups all purpose flour
Zest from 1 orange (about 2 teaspoons)
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
INSTRUCTIONS
Toast pecans by placing them in a single layer in a large frying pan and toasting them over medium heat, stirring frequently until they are fragrant and golden, about 4-5 minutes. Remove to a bowl and let cool. Once they are cool, transfer to a food processor and pulse until they are finely chopped, but not so much that they turn into nut butter.
Heat oven to 350°F and line a baking sheet with parchment paper.
Beat butter and 1/2 cup of the powdered sugar in the bowl of a stand mixter fitted with the paddle attachment on medium until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula.
Add ground pecans and remining ingredients except the remaining 1 cup of powdered sugar. Start on low then increase speed to medium and mix for 2 minutes. It will be crumbly but should hold together when you squeeze a handful of dough in your palm.
Scoop into tablespoon-sized balls using a cookie scoop. Press the dough into the scoop to compact it so it holds together then transfer to the baking sheet. Continue scooping out balls of dough and place them 1-inch apart on the baking sheet.
Bake until the bottoms are golden, about 15 minutes. Meanwhile place remaining cup of powdered sugar in a medium bowl.
Let cool 5 minutes then roll the cookies in the powdered sugar to coat. Set on a wire rack to cool completely. If you want an extra thick coating of powdered sugar, roll the cookies one more time after they have cooled.
NOTES
To Store— Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

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My name is Kate Ramos and ¡Hola! Jalapeño is where we celebrate Mexican flavors!
I’m a white girl from the Midwest who dreamed of being a chef. So I moved to Napa Valley, did just that, and at the same time fell in love with the most charming Mexican-American man you’ll ever meet.While working in restaurant kitchens in California I also fell hard for Mexican cuisine, it’s ingredients, and the beauty, depth and vibrance of Mexican food.¡Hola! Jalapeño is a true expression of my love for this way of cooking. I am deeply reverent and very respectful of its traditions and its culture and I’m honored to be able to share its beauty with all of you.As the proud mother of two Mexican-American children, I also feel it is my responsibility to enrich their lives with the flavors of Mexico and so, selfishly, ¡Hola! Jalapeño is also a journal of the recipes they have grown up eating. One I hope they will turn to when they need a bit of home.My intention is to create easy Mexican dishes that merge authentic ingredients and flavors with modern preparations; embracing the fresh, healthy, simple cooking that is at the root of traditional Mexican cuisine.You can find more of my recipes and stories by clicking the links below. Thanks so much for WATCHING!

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