How To Make Mexican Wedding Cookies

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  • 1 stick butter, softened
  • 1/4 c powdered sugar (plus another 1/2 cup for rolling later)
  • 1 t vanilla extract
  • 1/2 c finely chopped, toasted*, almonds, pecans, hazelnuts, or walnuts
  • 1 c flour
  • For rolling: about 1/2 c powdered sugar


  1. Preheat oven to 375F.
  2. Cream butter and 1/4 c sugar together.
  3. Add vanilla.
  4. Add nuts and flour. You may need to use your paws to get everything mixed well. The nuts should be distributed evenly and the flour should be all mixed up.
  5. Grease a cookie sheet.
  6. Roll small balls of dough between your palms and plop them on the sheet, about an inch apart, center-to-center. The balls should just be an inch or so in diameter.
  7. Bake for 12-15 minutes, until the bottoms of the cookies are light brown. The tops should still be pale.
  8. Remove and cool them on a rack for 15 minutes or so.
  9. Roll in powdered sugar once cooled.
  10. Pile jauntily onto a plate.


It’s important to let the nuts cool completely before adding to the dough. If they are still hot, they’ll melt the butter and the cookies will end up dense instead of flaky.

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