Tender, Buttery Mexican Wedding Cookies Recipe (6 Ingredients) by Ann Marie G. Halstead
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Mexican wedding cookies are buttery, powdered sugar-covered cookies with finely chopped nuts. As their name suggests, they are served as favors at traditional Mexican weddings. But they aren’t just for weddings! They also make a tasty addition to any dessert table or Christmas cookie tray. Because this cookie recipe is not made with eggs, the cookies are crumbly, not chewy. Their sweet powdered sugar coating is a perfect match for the crumbly texture.
These cookies may remind you of sand tarts, kourabiedes and tea cakes. They remind me of my mom’s Italian butter balls, which she always makes at Christmas time. Regardless of the name, all of the above are delicious and seem to have plenty of similarities.
To make this Mexican wedding cookies recipe you will need butter, powdered sugar, vanilla extract, flour, salt and pecans or walnuts. Serve these tender, buttery cookies as a sweet snack or for dessert.
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Total Time: 20 to 22 minutes
Servings: 48
Ingredients
- 1 cup (2 sticks) butter, softened
- 1/2 cup powdered sugar, plus more for rolling
- 1 teaspoon vanilla
- 2 1/4 cups flour, sifted
- dash of salt
- 3/4 cup chopped walnuts or pecans
Recipe Notes
- Some bakers add spices to their Mexican wedding cookies. You could add some ground cinnamon or nutmeg to the dough.
- If the dough is too soft before baking, pop it into the refrigerator for about 30 minutes.
- For added flavor, toast the walnuts or pecans in a hot dry skillet until fragrant.
- Store the cookies in an airtight container to keep them fresh.
Here’s how to make it:
- Cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla.
- Slowly add the flour and salt to the butter mixture.
- Fold in the nuts.
- Form the dough into balls (about 1 inch). Put the balls onto parchment paper-lined baking sheets.
- Bake in a preheated 400 degree F oven for 10 to 12 minutes or until cookies are lightly browned. Remove to cool a few minutes, then roll in powdered sugar. Cool completely. Store the cookies in an airtight container.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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