Mexican Wedding Cookies – don’t get fooled by the name, these cookies will make a great addition to your favorite holiday cookies. They’ll be gone in seconds!
MEXICAN WEDDING COOKIES OR RUSSIAN TEA CAKES OR SNOWBALLS
These cookies go by many different names. I’ve always known them as Mexican Wedding Cookies or snowballs. Honestly, I have no idea where they originally come from. But it doesn’t matter because they are delicious and the perfect Christmas cookie.
If you are a fan of pecans, you will love these cookies. They melt in your mouth. Ground pecans, butter, powdered sugar, yum! Together it’s the perfect marriage, they work together very well and creates magic in your mouth.
HOW TO MAKE MEXICAN WEDDING COOKIES
They are very easy to make. Start by placing the pecans and powdered sugar in a food processor. Next, pulse the pecans and powdered sugar, until the nuts are finely ground, for about 2 minutes.
In the bowl of your mixer, add the pecan mixture, the butter and vanilla. You can mix it until everything is well combined.
In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
The fun part is when you scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on a cookie sheet lined with parchment paper, or a silpat, 1 inch apart.
HOW TO BAKE MEXICAN WEDDING COOKIES
Bake the cookies in a preheated oven at 325 F degrees for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.
In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
HOW TO STORE MEXICAN WEDDING COOKIES
You can store them in an air tight container at room temperature for about 3 days, if they’ll last that long.
CRAVING MORE COOKIE RECIPES? TRY THESE:
Mexican Wedding Cookies
Ingredients
- 1 1/2 cups pecans
- 2/3 cup powdered sugar same as icing sugar or confectioner's sugar
- 1 cup butter unsalted, at room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup powdered sugar same as icing sugar or confectioner's sugar
Instructions
- Preheat oven to 325 F degrees. Line a cookie sheet with parchment paper or silpat.
- Place the pecans and powdered sugar in a food processor. Pulse the pecans and powdered sugar, until the nuts are finely ground, about 2 minutes.
- In the bowl of your mixer, add the pecan mixture, the butter and vanilla. Mix it until everything is well combined.
- In another bowl mix the flour and salt together. Slowly add the flour mixture to the mixer bowl and mix on low speed until everything is well incorporated.
- Scoop up tablespoonfuls of the dough and roll the dough between the palms of your hands into a ball. Place the balls on the prepared cookie sheet.
- Bake the cookies for about 18 to 20 minutes and then transfer them to a wire rack and let them cool completely.
- In a bowl sift about a cup of powdered sugar then roll each cooled cookie in the sugar to coat it completely.
Notes
- Store them in an air tight container at room temperature for about 3 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition
Do these freeze well? I made them 2 days ago and they are delicious. Thank you for the great recipe!
Yes they do! In fact, we have a batch in the freezer right now.
Jo, my family has been making these for years (decades). Our recipe is very like your except that the warm cookies are rolled in icing sugar, then cooled, then rolled in icing sugar a second time. It gives it a very nice coating. We always plate them with rum balls. Have you ever tried this? Recipe came from a little hole-in-the-wall Mexican restaurant back in the ’60s (restaurant is now a chain and cookies do not taste as good…lol)
I usually end up rolling them twice in icing sugar too. I have a great chocolate rumball recipe.
Are you going to share it?
Yes, the writing in blue is actually a link and if you click on it, it will take you to the recipe, or just click here.
I would be interested in the Rum Ball recipe if you can share.
Thank ou.
Chocolate Rum Ball Recipe
My grandmother made these when I was a kid and I’m almost 60 now… I have her handwritten recipe for them. They were my favorite. Using the food processor is a great idea and so much easier than chopping by hand. Thanks JO
My pleasure!
Can I use a vitamix instead of a food processor?
Yeah, I believe you can. I would consult the huge manual though 🙂 I haven’t gotten around to making dough in mine yet, but I know it’s possible.
JO
We were just invited to a Mexican dinner. So while looking up Mexican desserts I found your recipe. I am looking forward to tasting them when they come out of the oven. I already know that the raw batter was great. Thanks.
D
Oh you’ll love them! 🙂
Great recipe. Just made them tonight and they turned out great. I’m pinning to my Food & Booze board now.
Glad you liked them Summer.
My mom used to make these for Christmas when I was a kid! Thanks for the reminder! I can’t wait to try them again.
These are very similar with the Greek Kourabiedes. I like to add a little ground cloves, gives them a very nice flavor. Have a very merry Christmas!
Thanks Mihaela, you too!
I just made these cookies this weekend, with almond flour. They’re melt-in-your-mouth good and so delicate. I’ll be making more this Christmas season.
They do melt in your mouth. They are soo good!
I love your picture! These look delish!
Thank you Jaclyn. 🙂