Mexican Wedding Cookies

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About 5 Dozen Cookies

Prep Time: 40 Minutes. Inactive Prep Time: 1 Hour, Plus 15 Minutes. Cook Time: 15 Minutes.

It wouldn't be the holidays at our house without these cookies. My great-aunt, Pat , makes these every year and puts them in tins as gifts. They are simply delicious.

I make mine with ground pecans , but you can substitute almonds or walnuts instead. They are excellent with coffee or tea and can really be made any time of year. I nicknamed them snowballs because that's what they look like.



  • ½ Pound (2 Sticks) Unsalted Butter, at Room Temperature

  • 2 ½ Cups Confectioner’s Sugar

  • 1 Teaspoon Vanilla Extract

  • 2 ½ Cups All-Purpose Flour

  • ¼ Teaspoon Salt

  • ½ Teaspoon Ground Cinnamon

  • 1 Cup Pecans, Ground


With an electric mixer, beat the butter and 1⁄2 cup confectioners' sugar. Add the vanilla. Stir in the flour, salt, cinnamon, and pecans . Form the dough into a ball and cover with plastic wrap. Chill for 1 hour.

Preheat oven to 375°F.

Roll the dough into 1-inch balls . (The dough may be a bit crumbly.) Place onthe baking sheets. Bake for 15 minutes. Cool on a wire rack.

Roll each cookie in the remaining confec-tioners' sugar. Let sit 15 minutes then rolla second time. Store in airtight container.

This recipe is also featured in my cookbook!