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Mexican wedding cookies are buttery, nut filled cookies that are dusted with powdered sugar. They are so delicious and will melt in your mouth!
Why You’ll Love This Recipe
Traditionally served at weddings and celebrations in Mexico, these cookies are the perfect bite size, melt in your mouth cookie. Sweet and crunchy, they are packed with nuts and dusted with powdered sugar.
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.
Ingredients
- All Purpose Flour
- Powdered Sugar
- Butter
- Pecans
- Salt
- Vanilla Extract
- Almond Extract
How to Make Mexican Wedding Cookies
- Pulse pecans, sugar and salt in a food processor until nuts are finely ground.
- Cut butter into tablespoon sizes pieces and add to mixture. Pulse until smooth
- Add extracts and pulse until combined.
- Add flour and pulse until blended.
- Refrigerate dough for at an hour or overnight. Chilling the dough will help the cookies to not flatten out as you cook them.
To Bake
- 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 at 350 degrees or until cookie just begins to brown.
- Cool for 3-4 minutes and then roll in additional powdered sugar
Tips
- I used half vanilla and half almond extract in these cookies. Feel free to use all of one or the other if you prefer.
- Use roasted nuts rather than raw nuts to add extra richness and flavor to the cookie.
Check out more of our favorite cookie recipes:
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Mexican Wedding Cookie Recipe
These Mexican Wedding Cookies are buttery, nut-filled cookies that are dusted with powdered sugar.
Prep:15 minutes
Cook:15 minutes
Total:30 minutes
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.
Maria pandremmenou says
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!
catia oliveira says
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 *
Leigh Anne says
Hi! No cookies last very long at my house but if you keep them in an air tight container they should last a week.