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Mexican Wedding Cookies


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Mexican Wedding Cookies 0 Picture


  • 1 pound soft unsalted butter
  • 1 cup powered sugar
  • 2 tablespoons vanilla
  • 1 teaspoon salt
  • 2 cups finely chopped pecans
  • 5 cups sifted pastry flour
  • Powered sugar for dusting


Servings 50
Cooking time 45mins


Step 1

Preheat oven 350degrees.

Beat butter and powered sugar in mixer until light and fluffy,about 10-15minutes. Add vanilla,salt and pecans.
Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet.
Bake 10-12minutes or until just beginning to get the slightest bit of color on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl of powered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling,trying to get as much sugar as possible to stick. When cold,place cookies in airtight container and cover until ready to serve.

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