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Mexican Wedding Cookies


4 dozen cookies


1 cup butter or margarine, room temperature
1 cup confectioners’ (powdered) sugar, sifted and divided
2 teaspoons vanilla extract
1 teaspoon imitation almond extract (optional)
2 cups all-purpose flour
1 cup pecans, finely chopped


Preheat oven to 350°F.

In a medium mixing bowl, combine butter, 1/2 cup powdered sugar and extracts. At medium speed beat until light and fluffy. Gradually add flour and pecans, beating on low speed until well blended after each addition.

Shape dough into 1" balls, 1 1/2" apart onto cookie sheets. Bake 14 to 15 minutes until bottom of cookies are lightly browned.

Remove from oven and cool on baking sheets for 5 minutes. Roll warm cookies in remaining 1/2 cup powdered sugar until evenly coated. Place on wire rack until cool. Store cookies in an airtight container at room temperature.

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