Mexican Wedding Cookies

Mexican Wedding Cookies

24 servings
This recipe was brought to The Times in a 1990 article about traditional Christmas cookies, but we think these butter-rich confections are delicious any time of year. Sometimes called Mexican wedding cakes (or polvorones or Russian tea cakes or snowballs), their provenance is often debated, but this much is true: they are dead-simple to make and addictive to eat. This version is done completely in a food processor, so you can clean-up in minutes, and get to the important business at hand: eating cookies and licking your fingers.

Ingredients

  • pecan halves
    ½ c
  • confectioners' sugar
    2 ½ c
  • salt
    1 pinch
  • unsalted butter
    1 c
  • vanilla extract
    ½ tsp
  • all-purpose flour
    1 ¾ c

Directions

  1. 1

    Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.

  2. 2

    Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.

  3. 3

    Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 ½ inches apart on ungreased cookie sheets.

  4. 4

    Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.

Mexican Wedding Cookies

Mexican Wedding Cookies

24 servings

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About this Recipe

Irresistibly Easy Mexican Wedding Cookies

Get ready to fall in love with these delightful Mexican Wedding Cookies! Often cherished as traditional Christmas cookies, these melt-in-your-mouth confections, also known as polvorones, Russian tea cakes, or snowballs, are truly a treat for any season. Our recipe for these butter-rich delights is so simple, you'll wonder why you haven't made them sooner.

What makes this version truly special? It's done entirely in a food processor! That means minimal mess and maximum deliciousness, getting you from prep to indulging in minutes. You'll combine tender pecan halves with creamy unsalted butter, a hint of vanilla, and the perfect blend of all-purpose flour and confectioners' sugar to create a dough that bakes into delicate, crumbly spheres.

These cookies are famously addictive, and for good reason. Each bite offers a delicate crunch from the pecans, a rich buttery flavor, and that signature snowy coating of confectioners' sugar that makes them utterly irresistible. They're a fantastic five-ingredient wonder, perfect for holiday baking, gifting, or simply treating yourself on a cozy winter evening.

Tips for Perfection

  • Don't Overmix: Once you add the flour, pulse just until combined to ensure tender cookies.
  • Double Coating Magic: For that iconic snowy look, roll the warm cookies in confectioners' sugar right out of the oven, then let them cool slightly and roll them again.
  • Creative Variations: While pecans are traditional, feel free to substitute with finely chopped walnuts or almonds for a different twist. A touch of almond extract instead of vanilla can also add a delightful nuance.

Serve these elegant little bites with a cup of coffee or tea, or as a sweet finish to any meal. Their simple elegance and profound flavor make them a timeless favorite.

Frequently Asked Questions

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