MEXICAN WEDDING COOKIES

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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!
 
If you like this recipe, you might also like my recipe for Molasses Cookies.
 

Mexican Wedding Cookies

Prep Time20 mins
Cook Time18 mins
Total Time38 mins
Course: Cookies
Cuisine: American, southern
Keyword: Mexican Wedding Cookies
Servings: 36 cookies
Author: The Southern Lady Cooks

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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