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Mexican Wedding Cookies

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Mexican Wedding Cookies

Mexican Wedding Cookies

Stephanie Gallagher
Mexican wedding cookies are the perfect make-ahead Christmas cookies, because they freeze well. Just store them in an air-tight container in layers, with a layer of waxed paper between each layer. These cookies are also great for cookie exchange parties because you can make a large quantity just by doubling or tripling the recipe. You won't even need to do too many batches, because the cookies are so small.

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Prep Time: 3 hours, 25 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 40 minutes

Yield: 30 Mexican wedding cookies


  • 1/2 cup butter
  • 1/4 cup powdered sugar, plus more for rolling
  • 1 tsp. vanilla extract
  • 1/2 cup very finely-chopped walnuts
  • 3/4 cup all-purpose flour


  1. Cream together the butter and powdered sugar with an electric mixer. Add vanilla.

  2. Using your hands, add walnuts and flour.

  3. Refrigerate the dough 3 hours.

  4. Preheat oven to 325 degrees F. Roll dough into 1-inch balls. Place on ungreased cookie sheets. Bake 15 to 20 minutes or until firm to the touch.

  5. Remove from oven, and roll in powdered sugar. Let cool, and re-roll in powdered sugar if desired.
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Mexican Wedding Cookies

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