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I am making a cookie that I’ve used for bridal and baby showers, wedding receptions, and especially at Christmas.
My family would not like it if I left these sweet little delights off of our party table! These are so easy to make and I am excited to share with you. I believe the tradition comes from either Mexico or Italy when these were given out as favors to wedding guests. One cookie was wrapped in pretty tissue and tied with ribbon. That would make a beautiful favor but once the guest had a chance to eat their favor, I’m sure they would want more.
This cookie is a light and crisp because it is a shortbread type of cookie. There are only four ingredients, five if you choose to add chopped pecans. I hope you will enjoy!
- 1 Cup unsalted Butter
- 1/2 Cup Confectioners Sugar ( plus more for coating after baking)
- 1 Tsp. Vanilla flavoring
- 1 3/4 Cups Plain Flour
- 1 Cup Pecans Chopped ( optional)
- Have another cup of sifted powdered sugar to coat the cookies once they are done.
Bake 275° for 40 minutes
Wedding Cookies Recipe
First, you will need to cream your sugar and butter, which you have gotten to room temperature. I aIways have my butter at room temperature when I am baking because it makes that first step of creaming these two ingredients so well.
Next add in the vanilla extract, mixing for a minute then gradually add in flour, one cup at a time. Mix well between each addition until the flour has all been mixed.
I am choosing not to add in the pecans, but if you prefer, these need to be folded in by hand with a spatula or spoon. Once this step is done comes the fun part.
You can make these any shape you prefer but I am making a double batch and am not being too creative to save time. Take about a tablespoonful of batter in your hands and roll into a ball. Place on cookie sheet. These need to bake at a low temperature for longer than typical cookies. They won’t brown on top but make sure the bottoms don’t burn. Some ovens cook differently so keep an eye on that. Bake 275° for 40 minutes.
Once your cookies are done and have cooled for a bit, take them and roll each one in sifted powdered sugar. I always sift my powdered sugar because there always seems to be lumps that just won’t dissolve well. This first picture is unsifted and the next one is sifted. It makes a difference in your final product.
After each one is coated completely, place on wire racks to dry completely. Store these in an airtight container until needed.
I’m sure these beautiful bite-size delights will be a hit at your Christmas Eve party!
- 1 Cup Unsalted Butter
- 1/2 Cup Confectioners Sugar plus more for coating after baking
- 1 Tsp Vanilla flavoring
- 1 3/4 Cups Plain Flour
- 1 Cup Pecans, Chopped optional
- 1 Cup Sifted Powder Sugar used to coat cookies once they are done
Cream sugar and butter once at room temperature
Add Vanilla extract and flour one cup at a time until all the flour is mixed in
(Optional) Add in Pecans, if using
Roll into balls and bake for 40 minutes at 275°
Once done, roll into confectioner sugar
Just a few more of my recipes…
- Best Cookies in the World Recipe
- Delicious Almond Meltaway Cookies
- Old Fashioned Caramel Corn
- Chicken Casserole — Southern Comfort at it’s Best
- The Best Southern Apple Crisp for Fall
- A Twist on Rice Krispies Treats
- Coconut & Summer Southern Geromes Cookies
This post was written by Macy, the incredible mother & mother-in-law of the bloggers here at Puppies & Piña Coladas. She loves spending time with her daughters, granddoggies and grandkitty. She is a phenomenal southern cook and will be posting her secret recipes and amazing crafts regularly on the site.