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.
This recipe is a good one. You might not think blueberries would go well with Mexican Wedding Cookies, but surprise! They do. Or at least the dried ones do. I wouldn't use fresh blueberries here because they're moisture would mess up the light, crumbly, texture we associate with this kind of cookie.
National Pecan Month
As mentioned, April is National Pecan Month. I don't think any of us take these nuts for granted since they are so beloved in Texas, but it's extra nice to know they have their own month. Grown primarily in the southern U.S., pecans are not only rich in flavor but also packed with antioxidants, healthy fats, and Southern charm. So even if you don't make Blueberry Pecan Mexican Wedding Cookies, make something with pecans!
Blueberry-Lemon-Pecan Mexican Wedding Cookies
8 oz unsalted butter (2 sticks/230 grams) room temperature
2 oz powdered sugar (½ cup/60 grams)
1 scant teaspoon salt
1 ½ teaspoon lemon juice plus ½ heaping tsp. zest
2.5 oz ground toasted pecans (¾ cup/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 (½ 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 (½ 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.
Recipe
Blueberry-Lemon-Pecan Mexican Wedding Cookies
Ingredients
- 8 oz unsalted butter 2 sticks/230 grams room temperature
- 2 oz powdered sugar ½ cup/60 grams
- 1 teaspoon salt
- 1 ½ teaspoon lemon juice plus ½ heaping tsp. zest
- 2.5 oz ground toasted pecans ¾cup/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 ½ cup/56 grams
Instructions
- 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 (½ 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 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 says
Well I try, Greg. I try.
Greg says
Mmmm... I can't be the first to say this: your blog makes me awfully hungry!
Sue says
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 says
What a neat idea. I too have a giant bag of those Costco dried blueberries!!
Off to check out the Ratio book!
Pearl says
how very cool!
Elyse says
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 says
They sound yummy!
Kristacular says
Yes I LOVE measuring. I measure EVERYTHING!!!! I CANNOT wait to make these cookies! What a nice twist!
K:)
Lisa Ernst says
Like Katrina, I love Mexican wedding cookies but never would have imagined adding blueberry and lemon. What a great idea!
Lisa says
I know what my next batch of ratio cookies will be! And how did I miss that it was National Pecan month?
snooky doodle says
the addition of blueberries must be do yummy
Louise says
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 says
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 says
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 says
Interesting with the ratios! And a great cookie.