A favorite cookie gets a chocolate twist. Chocolate Chip Pecan Wedding Cookies are really a must-have during the holiday season.
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This post is sponsored in conjunction with #ChristmasCookies week. I received products from Sweets & Treats and Anolon for this post. All opinions are my own.
What is the difference between Mexican Wedding Cookies and Russian Tea Cakes?
The Russian tea cake is a kind of pastry, usually enjoyed around Christmas in the United States. It is a form of a jumble, a pastry common in England during the Middle Ages.
Other varieties are sometimes known as Mexican wedding cakes (or cookies), Italian wedding cookies, Kourabiedes, or Greek wedding cookies, butterballs, and occasionally snowball cookies or “pecan Susans” for their powdery white spherical appearance when appearing around the winter holidays. Essentially, they look like snowballs.
This recipe is made in a food processor. To be honest, I’ve never made a cookie recipe in one before. It really could not have been easier.
First I combined some confectioners’ sugar and pecans, from Millican Pecan Company, in the bowl of the food processor. Some versions of these tea cakes have chopped pecans. This recipe grounds the pecans with confectioners’ sugar before moving on.
Tips for making wedding cookies:
- Use a food processor. Don’t use a blender because you won’t get even distribution of ingredients, especially the butter.
- Use only mini chocolate chips, don’t substitute regular size. Regular sized chocolate chips will overpower these delicate cookies.
- If you want perfectly round cookies, roll the dough into balls with floured hands. I used a cookie scoop and they were flat on the bottom. Either way they taste yummy.
- Many recipes call for rolling cooled cookies in powdered sugar again. It’s messy. I used a small sieve and dust the sugar over the top.
Wedding cookies were my Mom’s favorite cookie. They were always a part of our holidays. I like to make different varieties.
More Wedding Cookie Varieties:
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Chocolate Chip Pecan Wedding Cookies
- 3/4 cup pecans I used pecans from Millican Pecan Company
- 2 1/4 cups confectioners’ sugar divided
- 1 cup butter
- 1 teaspoon vanilla extract I used Adams Extract
- 2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate mini-chips
- Preheat oven to 325 degrees F. In a food processor, with knife blade attached, pulse pecans and 1 1/4 cups confectioners’ sugar until pecans are finely ground. Add butter and vanilla; pulse until butter is incorporated. Add flour and salt, and pulse until evenly moistened. Transfer dough to medium bowl; stir in chocolate chips.
- With floured hands, shape dough by heaping teaspoons into 1-inch balls. Place balls, 1 inch apart, on an ungreased rimmed baking sheet.
- Bake cookies 20 to 22 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.
- Place the remaining 1 cup confectioners’ sugar in a medium bowl. While still warm, gently roll cookies, one at a time, in sugar to coat. Place cookies on a wire rack to cool completely. When cool, gently dust, through a sifter, cookies with sugar again.
- Repeat with remaining dough and sugar. Store cookies in a tightly covered container for up to 3 weeks.