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Mexican Wedding Cookies

User Rating 2 Star Rating (1 Review)


Mexican Wedding Cookies

It's worth getting messy when eating these cookies.

Photo © 2007 Carroll Pellegrinelli, licensed to About.com, Inc.
Mexican Wedding Cookies are great for any occasion. Thanks to OMA57 for posting her recipe in the forum.

Prep Time: 25 minutes

Cook Time: 12 minutes

Total Time: 37 minutes


  • 1 pound (500 grams) unsalted butter, at room temperature
  • 1 cup (4 ounces/125 grams) plus powdered sugar
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 cups (8 ounces/250 grams) finely chopped pecans
  • 5 cups (15 ounces/470 grams) sifted cake flour


Preheat oven to 350°F (180°C). Butter 2 baking sheets. In a bowl, using an electric mixer set on medium speed, beat together the butter and the 1 cup (4 oz/125 g) confectioners’ sugar until light and fluffy, 10-15 minutes. Add the vanilla, salt and pecans and beat just until combined. Using a wooden spoon, stir in the flour, being careful not to overmix. Form the dough into walnut-sized pieces and place on the prepared baking sheets. Bake just until very lightly browned on the bottoms, 10-12 minutes, switching pan positions halfway through baking.

Remove from the oven and set the baking sheets on wire racks to cool. Place confectioners’ sugar in a large bowl. When the cookies are cool enough to handle, place a few at a time in the bowl and toss gently to coat them on all sides. As the cookies continue to cool, occasionally toss them again with sugar, trying to coat with as much sugar as possible. When fully cooled, serve the cookies or place in an airtight container and store at room temperature for up to 1 week.

User Reviews

Reviews for this section have been closed.

 2 out of 5
Looks beautiful, smells amazing, but..., Member magnoliasouth

Maybe it's just that these weren't what we were expecting, but they were just not that good to us. I followed the instructions to the letter, except for the part where it says to add pecans, then beat. I've never in my life made a recipe where you beat in pecans. I'm not even sure how one would do that, then to use a wooden spoon to stir in the flour after? I'm assuming that his is a mistake. I ended up swapping them myself. I beat in the flour and stirred in the pecans. Once it was done there is no way I could have ever stirred in that flour. The dough was absolutely too thick for that. Aside from that, I followed the recipe exactly as printed. The cookies, however, are just very, VERY crumbly. One bite and the things just fall apart. Also they taste heavily of dough. It appears to be shortbread-ish so I'm assuming that's why they're also not very sweet, and that's fine, but the dough flavor is overdone. I really can't imagine what it would need for improvement, but it's very likely that it's just our taste in cookies. My mother would probably love these, but our family isn't keen on them. If I had it to do over again, I would add an egg or two (to keep the cookies from crumbling apart) and perhaps I'd use granulated sugar in the dough, instead of the powdered. The powdered is fine for the outside, but it just didn't seem to do well for the dough. Just my opinion of course, which doesn't matter really.

11 out of 18 people found this helpful.

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Mexican Wedding Cookies

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