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Natural Strawberry Mexican Wedding Cookies

Natural Strawberry Mexican Wedding Cookies

These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries. Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true holiday treat!
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 48 cookies
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Ingredients

  • 1 cup pecans lightly toasted
  • 2 sticks unsalted butter 1/2 pound (1/2 pound) Room temperature - I use organic, no natural flavoring. 
  • 3/4 cup confectioner's sugar
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon sea salt
  • 3 tablespoons freeze dried strawberries pulsed fine (see note*)
  • 2 cups pastry flour can use cake flour
  • 1 cup confectioner's sugar for coating the warm cookies

Instructions

Toast the pecans:

  • Preheat oven to 325 degrees. Add pecans to your cookie sheet and toast for 5 - 7 minutes until fragrant, toasted, but not colored. Cool - then chop in a small food processor until well chopped with a little texture - not too fine.

Make the cookie dough:

  • Place the room temperature butter, confectioner's sugar, vanilla and salt into the bowl of a stand mixer. Using a paddle, mix until blended well, but do not over process.
  • Add the strawberry powder, mix in on low speed. Add the flour and pecans - mix until just blended, and the strawberry powder is well distributed.
    Refrigerate the dough until very cold; 2 hours.
  • Preheat oven to 350 degrees. Add a piece of parcment paper or silpat liner.
    Scoop a well rounded mound of dough with a rounded #100 cookie scoop, roll quickly in your hands until round - drop each on ungreased cookie sheet, 1 1/2 inches apart. Cookies can also be formed with a spoon - use 1 inch ball of dough.
  • Bake for 12 - 14 minutes until cooked through and a touch golden underneath.
    Remove from oven, cool slightly. Add 1 cup confectioner's sugar in a small bowl. When still a tad warm - add cookies to coat all over, one at a time, then add to a wire rack to cool completely. For a super-white coating, repeat this process, using more confectioner's sugar when cookies are cool.
  • Store cookies in a container with a good seal. Eat within 10 days (they won't last that long!)

Notes

Freeze dried strawberries are available in specialty or health food shops - I bought mine at Trader Joe's. Use 1/2 cups and pulse fine = 3T. 
Yes, you may use regular flour in this recipe, although pastry flour/cake flour produces a lighter crumb.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: cookies, Dessert, holiday cookies
CUISINE: American, Mexican
KEYWORDS: strawberry Mexican wedding cookies, updated Mexican Wedding Cookies
Nutrition Facts
Natural Strawberry Mexican Wedding Cookies
Amount per Serving
Calories
69
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
25
mg
1
%
Potassium
 
40
mg
1
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
119
IU
2
%
Vitamin C
 
11
mg
13
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.