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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Mexican Wedding Cookies

Mexican Wedding Cookies

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By: Leigh Anne WilkesPosted: 12/15/17Updated: 3/03/22

This post may contain affiliate links. Please see disclosure policy here.

Mexican Wedding Cookies

These Mexican Wedding Cookies are a classic at Christmas time but you can enjoy them anytime!  Switch up your nut choice for different flavor variations.

Mexican Wedding Cookies

A week or so ago, I got an email from a reader asking me if I had a Mexican Wedding Cookie recipe on the blog.  I wrote back and told her I didn’t but that I should.

Mexican Wedding Cookies

What are Mexican Wedding Cookies?

So why are they called Mexican Wedding Cookies?  Because they are traditionally served at weddings and celebrations in Mexico!

Prior to 1950 the cookies were usually called Russian Tea Cakes but in the mid-50’s the recipe began appearing in cookbooks as Mexican Tea Cakes.  It is speculated by many food historians that the name was changed as a result of the strained relations between the U.S. and the Soviet Union during the Cold War.

The cookie is basically a combination of nuts, powdered sugar, and butter.  This is an egg free cookie.

I used pecans for my version but I have seen versions using walnuts or almonds.  The nuts give the cookie a great texture and flavor.  Because of the powdered sugar this cookie basically melts in your mouth.  It’s a soft, tender cookie.

Mexican Wedding Cookies

How to Make Mexican Wedding Cookies

There is powdered sugar in the cookie and then after they are baked, and cooled for a few minutes I like to gently roll or sprinkle the cookies with even more powdered sugar.  The recipe calls for the dough to be chilled.  Chilling the dough will help the cookies to not flatten out as much and be more “ball like”  I actually like mine a little flatter so I only refrigerate them for 30 minutes or until the dough is easier to handle.  Refrigerate for longer if you want your Mexican Wedding Cookies rounder.

Mexican Wedding Cookies

I may have mentioned a time or two that I love almond extract.  I used half vanilla and half almond extract in these cookies.  Feel free to use all of one or the other if your prefer. I also prefer to use roasted nuts rather than raw nuts because it adds some extra richness and flavor to the cookie but they work well with raw nuts too.

Mexican Wedding Cookies

Other favorite cookies include:

Chocolate Mountains

Raspberry Almond Shortbread Cookies

Sandlake Cookies

My favorite kitchen items I used:

PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.

SHEET PAN – I have at least six of these in my kitchen.  I use them everyday.  The 13 x 18  size is perfect and I use them for everything!

COOKIE SCOOP – I have these in several different sizes but this is the one I use the most and is the perfect size for cookies.

5 from 3 votes
Mexican Wedding Cookies

Mexican Wedding Cookies

Recipe From: Leigh Anne Wilkes
These Mexican Wedding Cookies are a classic at Christmas time but you can enjoy them anytime!  Switch up your nut choice for different flavor variations.
serves: 36 cookies
Prep:15 minutes
Cook:15 minutes
Total:30 minutes
Rate Recipe

Ingredients

  • 1/2 cup pecans
  • 1 cup powdered sugar
  • pinch of salt
  • 1 cup butter
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 cups flour
  • powdered sugar for dusting

Instructions

  • Put pecans, sugar and salt into food processor and pulse until nuts are finely ground.
  • Cut butter into tablespoon sizes pieces and add to mixture.  Pulse until smooth
  • Add extracts.
  • Add flour and pulse until blended.  Refrigerate dough for at an hour or overnight.
  • Preheat oven to 350 degrees F.
  • Scoop dough into one inch size balls, rolling them to make them round.
  • Place on a parchment lined baking sheet, 2 inches apart.  Bake for 12-15 minutes or until cookie just begins to brown.
  • Cool for 3-4  minutes and then roll in additional powdered sugar

Nutrition Facts:

Calories: 94kcal (5%) Carbohydrates: 9g (3%) Protein: 1g (2%) Fat: 6g (9%) Saturated Fat: 3g (19%) Cholesterol: 14mg (5%) Sodium: 45mg (2%) Potassium: 15mg Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 158IU (3%) Calcium: 4mg Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:Mexican
Mexican Wedding Cookies
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  1. Maria pandremmenou says

    Posted on 12/16 at 1:45 am

    Hello from Greece! This type of sweet here is called kourambies (with crushed almonds in the dough )and we make it in cristmas season. The same treat, appears in turkish houses as well ! Happy holiday to you!

    Reply
  2. catia oliveira says

    Posted on 12/15 at 2:26 pm

    Hiii
    Love your recipes, and this one sound amazing for this time of the year.
    But have one question, how long they will hold it in storage or they get soft easily?
    Thank you *

    Reply
    • Leigh Anne says

      Posted on 12/15 at 2:48 pm

      Hi! No cookies last very long at my house but if you keep them in an air tight container they should last a week.

      Reply

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