A few years back I tried Mexican Wedding Cookies for the first time at a holiday party and instantly fell in love! Ever since I’ve been making them for special occasions to share. This past holiday I included them in my gift boxes to friends, family, teachers… and received so many compliments. If you’ve never tried them, they are small and dense but packed with flavor and not overly sweet, very similar to a shortbread.
Most recipes call for ground nuts, but I like to chop mine. I think it makes for a better texture when you bite into the cookie. I’ve always used almonds but you could certainly use walnuts, pecans, or any other nut you prefer. I have a friend who leaves the nuts out altogether.
If you try this recipe, I’d love to hear what you think! Comment below with any thoughts, or recipe adjustments you make. Happy baking!
- 1 c butter, softened
- 1 c powdered sugar
- 2 c flour
- 1 t vanilla
- 1 c almonds, ground or finely chopped
- Powdered sugar for rolling
- Cream together butter and sugar then stir in vanilla.
- Slowly add flour, the batter will be crumbly. Once the ingredients are combined, stir in almonds.
- Form into 1 1/4" balls and place on an ungreased baking sheet.
- Bake at 350 degrees for 10-12 minutes or until the bottom of the cookie is a light golden brown.
- Let the cookies cool slightly but not completely.
- While still warm, roll the baked cookies in powdered sugar and place on a wire rack to cool completely.