Mexican Wedding Cookies Recipe

I love this cookie recipe. It is quick and simple, and great for any occasion. I used 3/4 c. chopped pecans (the small package of chopped pecans found in the cake mix aisle at the grocery store) instead of almonds. I only chilled my cookie dough 1 1/2 hrs. They were delicious! They had great flavor and did not crumble or fall apart when baked. This is an overall great cookie recipe.

I couldn't get the powdered sugar to stick to the cookies after they had cooled...might try rolling them while still slightly warm.

These are great cookies; however, I made a few changes. I used confectioners' sugar instead of granulated white sugar, sifted the flour, and used pecans instead of almonds. They are like pecan sandies in confectioners' sugar. I made them for my christmas cookie tins. I made them ball shaped and called them snowballs when anyone asked what they were.

This was a great recipe! I did use chopped walnuts in place of the suggested nuts because I prefer a softer nut with these cookies, I also used powder sugar in place of granulated because it does give it more of a "melt in your mouth" texture. Other than that, it is a keeper in my holiday baking!

Loved these! My family doesnt care for nuts, so I left them out. Instead of 2 t.'s of water, I used 1 t. of water & 1 of almond extract, along with vanilla extract. Could not taste the almond at all. Wondering about adding 2 t.'s almond extract & just leaving out water? I did not leave the dough in the frig. the rec. 3 hrs. Left the dough about 2hrs. Also, I dipped cookies in powder sugar while cookie's were still semi warm & not cold. Will make again!

Metric measurements: These are my adjustments. Recipe 2x.... 454g butter, room temperature 200g Powdered sugar 20g Vanilla 20g Water 500g Flour Pinch of salt 265g Pecan, chopped 128g Powdered Sugar ———————————— Recommend rolling balls in powdered sugar 5 minutes after baking..when slightly warm. And re roll once completely cooled. Shake off excess sugar.

This is a good recipe although I don't add water to it. I make it in my food processor. No need to cream anything. Just put everything in the food processor at once, starting with the sugar, then the flour, then the chopped nuts (I use walnuts), and lastly add the softened cubed butter and vanilla. Either use salted butter or add 1/2 tsp. salt with the flour. Pulse with the steel blade until the nuts are finely ground and the mixture starts clumping together. It doesn't take long, so don't walk away! Don't let the dough roll into a ball and bang around inside the food processor, but don't underprocess it either. If the dough is very soft, chill for 15 or 20 minutes before proceeding. Also, if you didn't already know, one cup of butter is TWO sticks (8 oz.)

I understand that these type of cookies often have regional differences.. I've been making Mexican Wedding Cookies (we call them Pan de Polvo) for over 30 years and your recipe is not anywhere near what we on the Mexico/Texas boarder or Northern Mexico call Mexican wedding cookies. Ours never have nuts and are coated in a granulated sugar/cinnamon combo (not powdered sugar). But most importantly, your recipe is missing the critical flavor ingredient... anise tea. No version of Mexican Wedding Cookies works without anise spice tea!

I've been wanting to make these for a while and I loved the turn out! I used 3/4 cup finely copped pecans and I doubled the size of the cookies. The key to get the powdered sugar to stick is to roll them when the first come out of the oven, then roll them again before putting them on the cooling rack. The heat melts the powderd sugar, the 2nd coat sticks to the first melted coat. These cookies literally melt in your mouth. I'm going to try almond flavoring next time.

My cookies came out amazing. I made a few tweaks.. I added 1 cup confectioners sugar instead of 1/2c regular sugar. I added 2tsp Almond extract, 3 tsp vanilla, smidge of cinnamon, and 1/3c more of butter. Rolled the cookies after about 2-3min of cooling in the sugar-it sticks better this way, then rolled it again after they cooled. The flavor explodes in your mouth..

Fantastic recipe--I got a ton of compliments at Thanksgiving dinner. However, I took some of the reviewers' advice and the cookies were a success because of that. I used 1 cup chopped pecans instead of almonds; I used one teaspoon vanilla extract, and one teaspoon almond extract; and because we didn't have butter, I used shortening instead. I rolled them into nickel-sized balls and baked for about 17 minutes. So happy with the results!

This was very easy and simple to make! I loved the satisfying crunch of the almonds, and they were the perfect amount of sweet. I will almost definitely be making these again!

Love this recipe. Living in Texas means mist of us use pecans. I like to toast them slightly before chopping and that adds extra flavor. This is definitely worth the effort!

I was looking for a Mexican chocolate cookie. So I adapted this recipe slightly. I did what many here did and swapped out the almonds for pecans. I swapped out 1/4 cup flour for cocoa and added a tsp of cinnamon. It worked rather well.

I followed the recipe exactly with the exception of substituting pecans for the almonds, they turned out perfectly!

Easy recipe to follow. I used pecans instead of almonds and put the dough balls back in the fridge for about an hour before baking so they wouldn't melt as easily in the oven. Baked them for 17 minutes so they wouldn't be too dry. They came out great!

I used finely chopped pecans. So good! I also browned one stick of butter to add a more intense flavor. I put silver edible fine cookie glitter in the powdered sugar for the holidays.

Delicious, always get compliments . Any secret how to keep powdwrwd sugar to stay on ?

The cookies didn’t hold their shape and all flattened and crumbled apart. I believe it works better with confectioners sugar instead of white granulated sugar.

Made it once, already planning round two.