Mexican wedding cookies are buttery, nutty and crumbly. They’re simple to whip up and everyone loves the way they melt in the mouth. They’re made with a buttery, rich dough and plenty of crushed nuts. Some recipes call for a pinch of cinnamon or you could use cardamom, nutmeg or even cloves. Others are spice-free.
There’s no egg in the recipe to act as a binder, so these cookies aren’t chewy – they’re perfectly crumbly instead. Served with anything from a cool glass of milk to a mug of coffee or hot chocolate, they always hit the spot!
You’ll love how much flavor the crushed nuts give the cookies. You can try crushed walnuts, hazelnuts or almonds, but pecans seem to be the most delicious option. Toasting the nuts can be skipped but it’s better to do it, as this gives them a deeper, better taste.
Why You’ll Love the Recipe:
Mexican wedding cookies, which are also known as Russian tea cakes, are sweet, crumbly and almost addictive in their deliciousness!
Want to save this recipe?
How to Serve Them:
These are often served at Christmas and Easter along with weddings (hence the name!) but you can enjoy them whenever you want.
Can You Make Them Ahead?
If you make the dough ahead you can freeze it for up to a month before thawing and proceeding with the recipe. Either shape it into a disc or roll into individual balls and put in a freezer-safe Ziploc bag before freezing.
Storage Instructions:
Mexican wedding cookies will keep for up to a week in an airtight container at room temperature.
Variations and Substitutions:
Use a food processor instead of a rolling pin to crush the nuts if you like. Just don’t overdo it (that’s how you end up with nut butter!)
Mexican Wedding Cookies Recipe
Ingredients
- 1 cup chopped pecans
- ¾ cup powdered sugar plus 1¼ cups for rolling
- 2 teaspoons vanilla extract
- 1 cup 2 sticks unsalted butter, at room temperature
- ½ teaspoon kosher salt
- 2 cups all-purpose flour
Instructions
- Toast the nuts in a dry skillet, stirring often, for 5 minutes or until fragrant.
- Let them cool and put them in a quart size freezer bag. Use a rolling pin to crush them into a powder.
- Beat ¾ cup powdered sugar with the butter using a paddle attachment and stand mixer.
- When the sugar is absorbed into the butter add the vanilla and beat for 30 seconds more.
- Add the flour and salt on a low speed and mix until you have a dough.
- Mix in the nuts on a low speed.
- Put the dough on a piece of plastic wrap, then flatten into a 1-inch thick disk shape.
- Refrigerate for an hour or until the dough is firm.
- Preheat the oven to 350°F and line a pair of baking sheets with parchment paper.
- Shape the refrigerated cookie dough into 1-inch dough balls and roll them in the remaining powdered sugar to coat.
- Arrange them on the baking sheets and bake for 17 to 19 minutes or until slightly golden on top.
- Let them cool for 10 minutes on the baking sheet and then roll them again in powdered sugar and let them cool completely on a wire rack.
- Enjoy!
