Mexican Wedding Cookies

It wouldn't be the holidays at our house without these cookies. My great-aunt, Pat, makes these every year and puts them in tins as gifts. They are simply delicious.

I make mine with ground pecans , but you can substitute almonds or walnuts instead. They are excellent with coffee or tea and can really be made any time of year. I nicknamed them snowballs because that's what they look like.

Mexican Wedding Cookies

Recipe by Katie Lee Biegel

Prep time: 1 hr, 55 min

Cook time: 15 min

Total time: 2 hr, 10 min

Yield: about 5 dozen cookies

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup pecans, ground

Directions

  1. With an electric mixer, beat the butter and 1⁄2 cup confectioners' sugar. Add the vanilla. Stir in the flour, salt, cinnamon, and pecans. Form the dough into a ball and cover with plastic wrap. Chill for 1 hour.
  2. Preheat oven to 375°F.
  3. Roll the dough into 1-inch balls. (The dough may be a bit crumbly.) Place on the baking sheets. Bake for 15 minutes. Cool on a wire rack.
  4. Roll each cookie in the remaining confectioners' sugar. Let sit 15 minutes then roll a second time. Store in airtight container.
 

This recipe is also featured in my cookbook!

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Katie Lee Biegel

Mom to Iris and @littlebuddygus, Wife to @ryanbiegel, Co-Host of The Kitchen on @foodnetwork, #nocarbleftbehind

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Triple Chocolate Brownies