Mexican Wedding Cookies


Yield: 18-24 Cookies

  • 8 oz unsalted butter
  • ½ cup confectioners sugar + extra for coating after baking
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour seasoned with ¼ tsp salt
  • 1 cup finely chopped nuts (pecans, walnuts, or almonds)
  • small bowl of water

Special Equipment

  • small ice cream scoop
  • parchment paper


  1. Preheat oven to 350º
  2. Cream the butter with the sugar
  3. Add vanilla extract and mix till incorporated, then add seasoned flour
  4. Mix well on low and then add the finely chopped nuts. Mix till dough is firm.
  5. Wet a small scoop with water and scoop out mixture. Round off the dough with your finger.  Place on a parchment-lined pan and bake at 350º degrees for about 15 minutes or until cookies just start to color but not getting browned.
  6. Let cool, then roll in powdered sugar