Mexican Wedding Cookies

I make these every year and they always turn out so yummy!  They are pretty easy to make but a little messy but definitely worth it. 

Here’s what you need: 

  • 1 c (2 sticks) butter, softened
  • 1 c powdered sugar, divided
  • 1 tsp. vanilla
  • 2 c flour
  • 1 c finely chopped pecans


Here’s what you do:

Preheat oven to 350.  Beat butter, 1/2 c of the powdered sugar and the vanilla in a large bowl with electric mixer on medium speed until light and fluffy.  Gradually add flour and pecans, beating on low speed after each addition until well blended. 

Shape dough into 1-inch balls.  Place, 1-1/2 inches apart, on ungreased baking sheet.  I line my baking sheet with parchment to make clean up easier.

Bake 14-15 minutes, or until bottoms of cookies are lightly browned.  Cool 5 minutes on baking sheets.  Roll warm cookies in remaining 1/2 c powdered sugar until evenly coated; place on wire racks.  Cool completely and store in tightly covered container at room temperature.


I always double the recipe as I usually am making them for a family cookie exchange.


(((hugs))) ~lisa


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