Wedding Cookies

Mexican Wedding Cookies Recipe

Wedding cookies or Mexican wedding cookies are traditionally served to guests in fancy white tissue paper. The cookies are basically light and full of finely chopped nuts. The authentic Mexican recipe calls for pecans but almonds, walnuts, pistachios and hazelnuts can be used.

With it's delicious taste, wedding cookies are quite popular in many other countries each with it's own variation. In the United States they are called snowballs, in Austria they are called kipfel and in Greece they are called kourambiethes.

  • 1 cup (2 cubes) butter, softened
  • 1/2 cup powdered sugar
  • 2 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 2 cups finely chopped almonds or walnuts
  • 1 to 1 1/2 cups additional powdered sugar for coating cookies after baking.
Preheat oven to 350° F. Soften butter by placing cubes into a small saucepan and melting down over very low heat on stove. In a large bowl add melted butter to 1/2 cup powdered sugar and beat with an electric mixer using low speed. Add vanilla and beat to blend in. Combine flour, salt and nuts and stir into to the sugar and butter mixture with a heavy wooden spoon. The mixture will become quite stiff.

Take small spoon size portions and place between the palms of your hands and roll dough into 1" balls. Place on a ungreased cookie sheet or baking pan. Bake 18 to 20 minutes or until lightly browned. Baking time will vary slightly depending on size of cookies and oven temperature. I recommend using a oven thermometer.

When cookies have cooled slightly to allow handling, roll in powdered sugar and place on a rack. Then, after completely cooled, lightly roll again in powdered sugar, tapping off any excess. This recipe makes 30 to 40 cookies depending on size.

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