Friday, 16 September 2016

Mexican Wedding Cookies

Yield: 36 cookies

1 cup butter, softened
1/2 cup powdered sugar, plus more for rolling
1 teaspoon vanilla extract
2 1/4 cups flour
1/2 teaspoon kosher salt
3/4 cup finely chopped pecans or walnuts

Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts. Scoop into 1" balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.

Let cool on the tray for a minute or two and then roll the warm cookies in powdered sugar and set on a cooling rack. Once cool, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!
Mexican Wedding Cookies, Russian Tea Cakes, Sugar Butter Balls, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, these melt-in-your-mouth cookies are known by many different names around the world. Get the recipe at

{originally published 11/21/13 - notes and photos updated 12/5/15}

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