MEXICAN WEDDING COOKIES
Mexican wedding cookies are easy and delicious.
The Mexican wedding cookie is always popular at Christmas. These cookies are served at Mexican weddings as a dessert as well. They are kind of like shortbread and will melt in your mouth.
Mexican wedding cookies make a great gift.
1 cup powdered sugar, divided
1 cup butter or margarine or two sticks, softened
1 teaspoon vanilla extract
1 teaspoon almond extract, optional
2 cups all-purpose flour
1 cup pecan or almonds, ground
Beat the softened butter, 1/2 cup of the powdered sugar, the almond extract and the vanilla extract with mixer well. Add the all-purpose flour and continue mixing until a dough forms. Fold in the pecans with a spoon. Make into 1 inch balls. Place on ungreased cookie sheet and bake in preheated 325 degree oven for 15 to 20 minutes. (Mine are usually done in 15 minutes but ovens vary). Remove from oven and roll in the other 1/2 cup of powdered sugar. (I let mine cool and roll a second time which means you may need a little more sugar if you roll twice.) Makes about 36 cookies depending on size you make them. Enjoy!
Mexican Wedding Cookies
Ingredients
- 1 cup powdered sugar divided
- 1 cup butter or margarine or two sticks softened
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 2 cups all-purpose flour
- 1 cup pecan or almonds ground
Instructions
- Beat the softened butter, 1/2 cup of the powdered sugar, the almond extract and the vanilla extract with mixer well. Add the all-purpose flour and continue mixing until a dough forms. Fold in the pecans with a spoon. Make into 1 inch balls. Place on ungreased cookie sheet and bake in preheated 325 degree oven for 15 to 20 minutes. (Mine are usually done in 15 minutes but ovens vary). Remove from oven and roll in the other 1/2 cup of powdered sugar. (I let mine cool and roll a second time which means you may need a little more sugar if you roll twice.) Makes about 36 cookies depending on size you make them.
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When you make these cookies use REAL butter it makes a difference in the final product. I also use a little bit of cinnamon in the sugar for rolling in.
These are my favorite Christmas cookie. My Mom also, Thank you for posting these. I had lost her recipe a few years ago. I was happy to see yours. I love that you use vanilla and almond extract. I also use both with my sugar cookie recipe.
mine came out as flat cookies. well doesnt matter what shape they are. very good
I made these cookies…..very simple recipe but they are delicious! Thanks for the recipes!
I’ve been making these for years. They are a family favorite.
It is so nice to have a sight where you can print the recipe. This is wonderful Thank You !!
These cookies are wonderful. I made them today for hubby to take to work.
I have some artificial Honey ordered and recommended by the Diabetic Association and I’m thinking I could make something out of this recipe using that honey and some Splenda… any thoughts or suggestions would be appreciated.
my Mom made these every Christmas. In Ohio they are called Russian Tea Cakes! 🙂 She used filberts (spelling?) as the nuts. I have made mine with those and walnuts. Both are delicious.
Would I use salted or unsalted butter?
I use salted but I think you could use either.
http://whatscookingamerica.net/Q-A/sugar.htm
Hey these look so good ! was wondering if you can make these ahead and freeze them for a wedding in feb. I am looking to make things ahead and freeze for my wedding in feb .
I have never tried freezing but I think you could Karen. I would try a few and see how it works.
Thank you !
they freeze great I do it all the time. with all my cookies and when I want a cookie I just take out a few and there you go. They will last a long time.
Thank you so much !i going to make these!
Sands!! That’s what we call them in Charleston SC. 🙂
Made them and they were delicious! They didn’t last a day! Will definitely be making them again and again!
So glad you enjoyed this recipe and thanks for commenting. Have a wonderful New Year.
Sorry, I don’t have a cookbook.
You should! I love looking at your recipe’s. Thank you for sharing them with all of us.
I don’t think I’ve ever seen Mexican Wedding Cookies made with butter. I always thought their amazing taste came from the lard. I’m from Hawai’i and about 30 yrs. ago I had the opportunity to live in Albuquerque for a few months and had wedding cookies for the first time….so delish!
These are so good, I used to bake them when my 5 children were little. They will make a hit for anyone.
these are yummy!My aunty used to make these for us!I all-ready have the ingredients for mine:)
My Mother made these and she called them Sand Tarts. I’ve also heard them called crescents.
I made these cookies for my extended family, all of whom are Mexican and they thought I got them at a Mexican bakery.