Blueberry Pecan Mexican Wedding Cookies are just another twist on the classic Mexican Wedding Cookie. This version calls for toasted pecans and dried blueberries. I made these for National Pecan Month.
Blueberry-Lemon-Pecan Mexican Wedding Cookies
8 oz unsalted butter (2 sticks/230 grams) room temperature
2 oz powdered sugar (1/2 cup/60 grams)
1 scant teaspoon salt
1 1/2 teaspoon lemon juice plus 1/2 heaping tsp. zest
2.5 oz ground toasted pecans (3/4cup/70 grams)**
9.5 oz flour (2 ¼ cups/280 grams)
3 oz dried blueberries, chopped up a bit (use more or less)
2 oz powdered sugar for rolling (1/2 cup/56 grams)
Preheat oven to 325 degrees F. Line a cookie sheet with parchment or just use an ungreased cookie sheet.
Cream the butter and 2 oz (1/2 cup) powdered sugar with an electric mixer. Beat in the salt, lemon juice and lemon zest. Stir in the pecan meal, then add the flour and stir until absorbed. Stir in the berries. Shape into balls the size of a chestnut. Place on cookie sheet and bake at 325 F for about 15-10 minutes or until they are just beginning to brown.
Roll the hot cookies in the remaining powdered sugar and let cool completely. When they are cool, roll them in the sugar again.
Makes about 5 dozen cookies **I ground mine in a coffee grinder
Note: This recipe halves easily.
Anna
Well I try, Greg. I try.
Greg
Mmmm… I can’t be the first to say this: your blog makes me awfully hungry!
Sue
I’ve never had a Mexican wedding cookie with fruit added in. I think it’s intriguing.
I wonder what your dried blueberries would taste like in a bowl of oatmeal? I like blueberries in oatmeal, but I don’t like it when they turn it that awful gray color. I’ll bet the dried ones wouldn’t do that.
RecipeGirl
What a neat idea. I too have a giant bag of those Costco dried blueberries!!
Off to check out the Ratio book!
Pearl
how very cool!
Elyse
I’m totally intrigued by the Ratio book. Meanwhile, these cookies look great. I love the changes that you made. Blueberry seems like such a great addition to a traditional Mexican wedding cookie. Fabulous, Anna!
Tracy
They sound yummy!
Kristacular
Yes I LOVE measuring. I measure EVERYTHING!!!! I CANNOT wait to make these cookies! What a nice twist!
K:)
Lisa Ernst
Like Katrina, I love Mexican wedding cookies but never would have imagined adding blueberry and lemon. What a great idea!
Lisa
I know what my next batch of ratio cookies will be! And how did I miss that it was National Pecan month?
snooky doodle
the addition of blueberries must be do yummy
Louise
I’ll have to see what the result would be with dried cranberries and walnuts. Using your recipe but my ratio, my Mexican Wedding cookies would have more, about 2 1/2 cups total, nuts and blueberries. I don’t grind them as fine as a coffee grinder can do, but carefully use the Cuisinart. “Ratio” just came out a couple of weeks ago. I’ve had it on my Amazon list a while after stumbling upon the author’s website a while ago. I’m waiting to see more reviews.
Janice
Anna,
I’m a total convert to weighing over measuring. It’s so much more accurate, and yields much more uniform results.
LOL, you are determined to use those dried blueberries;-)
Katrina
Ooh, I wouldn’t have thought of adding anything else to the Mexican wedding cookies (which are one of my favorite cookies!). The lemon sounds awesome as well as the blueberries. (Yes, still deprived.) jk
VeggieGirl
Interesting with the ratios! And a great cookie.