Mexican wedding cookies are traditionally given as wedding favors wrapped in white fancy paper.
This favorite holiday cookie also goes by many different names. Some call them snowballs, Russian teacakes, or Swedish teacakes. The names may be different but the cookie is basically the same.
Mexican wedding cookies can also vary by the type of nuts that are used. I use pecans, but walnuts and almonds can be substituted.
This recipe is fairly easy to make and a great one for kids to try with your supervision. They will have a ball rolling them in the powdered sugar and then popping them in their mouths.:)
So don't wait for a wedding to try these easy to make cookies. Try them during the next holiday season for a festive treat. They make a great Christmas cookie.
Toasting the pecans will add a nice rich flavor to these cookies so I highly recommend you do this step.
Preheat oven to 350 degrees. Place the pecans on a cookie sheet in a single layer and bake for 6 - 8 minutes or until they are lightly browned and fragrant. Allow them to cool.
In a medium size bowl or kitchen aid which is what I use, cream the butter, vanilla and almond extracts together. Add the powdered sugar and mix in.
Add the flour a little at a time until it is fully blended in.
When the pecans are cool, place them in food processor or chop with a knife until they are fairly fine. Measure 1 cup of finely chopped pecans.
Stir in the pecans.
Chill dough in the refrigerator for at least 1 hour and then shape into 1 inch balls with your fingers. Place on an ungreased cookie sheet 1 to 2 inches apart.
Bake in a preheated 350 degree oven for 12 - 15 minutes or until lightly golden brown on the bottom. Cool on a wire rack.
Roll the cookies in powdered sugar so they look like snowballs. When completely cooled store in an airtight container.
Remember, mexican wedding cookies are a delicious dessert anytime of year.
Home for Mexican wedding cookies
Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.
I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)
Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.
I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!
Queens, New York
I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!
I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!
Thank YOU so much. I followed your recipe exactly,..and it is absolutely wonderful!
-Martha MacDonald from
Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.
I have made your enchilada sauce a few times now. We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.
-Wendy Sachse from
Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.
Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!
My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!
-Erin from Santa Barbara, California
THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.
SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.
I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.
WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.
-Terri M from Florida Keys
- Where good Mexican food is hard to find.
Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.
-Tony Starks, California