Growing up, this was one of the cookies my mom always made for the holidays.  So I thought I’d make them this year.  They were always huge hits and we rarely had any leftover.  Here’s her recipe:

  • 1/2 cup powdered sugar
  • 1 cup cold butter
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans (or almonds)
  • 1 cup powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, vanilla,flour, and salt.  Similar to when you make biscuits, don’t over mix!  Add the butter and mix with either your hands or dough blender.  The mixture is going to be very sticky!  Once it’s mixed together, then add the pecans and mix.   Put the dough in the fridge for an hour or so until the dough is cold (this prevents spreading). 

Mexican Wedding Cookie Dough

Now shape into 1-inch balls (or use your small cookie scoop).  Place inch apart on un-greased cookie sheets and bake for 15-20 minutes until set but not brown.

Mexican Wedding Cookie Dough  Mexican Wedding Cookie Dough 

Immediately remove from cookie sheets and let them cool for 5 minutes. 

Mexican Wedding Cookie  Mexican Wedding Cookie

Quickly roll them in 1 cup of powdered sugar and let them cool completely.  Then re-roll them in powdered sugar and serve. 

Mexican Wedding Cookie

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