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Mexican wedding cookies are soft and buttery with almonds in every bite! These powdered sugar-covered cookies are crumbly and delicious.
Something New to Love!
We make these Mexican wedding cookies EVERY year (always at Christmas, if not more)!
You may also know this Mexican cookie recipe as Pecan Sandies or Russian Tea Cakes. They have a shortbread base and are out-of-this-world delicious! They start with a simple batter filled with almonds and both vanilla and almond extract (our secret to amazing flavor). Simply roll them up in powdered sugar for added sweetness, and enjoy!
Let them melt in your mouth or dip them in Hot Chocolate (our preferred method) for one favorite treat. For a similar favorite cookie try our Snowball Cookies.
WHY WE LOVE IT:
- A simple dough. The dough is made in minutes, and then just needs to chill!
- Enjoy any time. We love to make homemade Mexican wedding cake cookies for lots of occasions – especially Christmas.
- Sharing. Bake up a batch of these melt-in-your-mouth treats for a cookie exchange or as a treat for a friend.
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 1 hour
COOK TIME: 16 minutes
- 1 cup butter – Cut the stick of butter into cubes and let it sit at room temperature for 20-30 minutes.
- ½ cup powdered sugar – (confectioners’ sugar), sifted to remove any lumps
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour– see How to Measure Flour
- 1 cup chopped almonds – or pecans or walnuts
- ½ cup powdered sugar, to roll cookies in – sifted (Use more powdered sugar as needed to coat the cookies to your liking.)
How to Make Mexican Wedding Cookies
- BATTER. Using the paddle attachment of a stand mixer, cream the 1 cup butter and ½ cup powdered sugar together in a medium bowl. Mix in 1 teaspoon vanilla, 1 teaspoon almond extract, and 2 teaspoons water.
- Add in 2 cups flour and 1 cup chopped almonds and mix until everything is just combined.
- CHILL. Cover the bowl and put into the fridge to chill for 1-2 hours. After the dough has chilled preheat the oven to 325°F,
- ROLL. Use a cookie scoop to scoop and roll into 1-inch balls. Roll the balls in ½ cup confectioner’s sugar and place them on an un-greased baking sheet (or a cookie sheet lined with parchment paper).
- BAKE. Bake the cookies for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once the cookies are cooled, roll them in powdered sugar again.
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Mexican Wedding Cookies
Equipment
Ingredients
- 1 cup butter
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons water
- 2 cups all-purpose flour
- 1 cup chopped almonds
- ½ cup powdered sugar, to roll cookies in
Instructions
- Cream the butter and powdered sugar in a medium bowl. Mix in the vanilla extract, almond extract, and water. Add the flour and almonds. Mix until just combined. Cover the bowl and chill in the fridge for 1-2 hours.
- After the dough has chilled preheat the oven to 325°F
- Shape the dough into balls. Roll the balls in powdered sugar and place them on a cookie sheet. (Do not spray the cookie sheet). Bake for 16-18 minutes.
- Allow the cookies to cool for a minute or two before transferring them to a wire rack to cool completely. Once cool, roll them in powdered sugar. Enjoy!
- Store in an airtight container at room temperature.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
When cookies are the only dessert, I plan to serve 2-3 cookies per person. If other desserts are being served then plan 1-2 cookies per person.
The cookie dough can be covered and stored in the fridge for 1-2 days or you can form cookie dough balls and freeze. Thaw before rolling in powdered sugar and baking. See How To Freeze Cookie Dough for tips.
Keep cooled cookies in an airtight container on the counter for 3-4 days, or store in a freezer-safe container in the freezer for up to 3 months.
Noticed that when you press the “jump to recipe” button” is when it omits when to add 2 teaspoons of water. If you don’t utilize that option, it does include when to use the water in the recipe instructions.
Great catch! I added when to add the water to the steps on the recipe card.