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Mexican Wedding Cookies

Mexican Wedding Cookies

Mexican Wedding Cookies Recipe

Try these Mexican Wedding cookies – so whimsically romantic, with all the powdered sugar coating.
By Jehanne Ali

Mexican Wedding Cookies Recipe

I love traditional cookies like this, as it also greatly reminds me of my favourite Suji cookies. Both are great for holiday gifts idea, door gifts for weddings, or just to be cherished with the afternoon cuppa.

Browning the butter brings out nutty flavour which complements well with the ground pecans in the cookies. Browned butter is a pot of molten gold, I tell you, just remember to strain it after cooling, and you get silky smooth gold perfect for baking.

See Also
Enchiladas With Pumpkin Sauce

Those delicious cookies were a big hit in our house, the ‘older’ cookie monster sneaked out of bed in the middle of the night to have a bite, then another, so a batch of cookies was gone in 3 days! I was then summoned to make another batch for the cookie monster to enjoy whilst driving to work!

I know your holiday season is over, and the diet has begun. But do consider these for the indulgence that you so deserve..straight to the cookies…

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Mexican Wedding Cookies

  • Author: Jehanne Ali, recipe from Rose Levy, method following Zoe Bakes
  • Total Time: 27 minutes


Try these romantic Mexican wedding cakes today.


  • 1 cup plain flour
  • 1/2 cup pecan
  • 1 cup unsalted butter
  • 1 cup powdered sugar
  • a pinch of salt
  • 1/2 tsp vanilla


  1. Melt the butter in a saucepan until dark brown.
  2. Strain and cool the melted brown butter.
  3. Grind pecan with 1/2 cup sugar.
  4. Cream the butter with remaining sugar, it will be soupy.
  5. Add the pecan, flour, salt and vanilla.
  6. Form small balls, refrigerate briefly if dough is sticky.
  7. Bake for 12 mins at 180C (355F).
  8. Once cooled, coat cookies with powdered sugar.
  • Prep Time: 15 mins
  • Cook Time: 12 mins
View Comments (2)
  • You toast/roast the pecans in the oven – 6 to 8 minutes is about right, turn and/or shake them every couple of minutes or so and when they begin to turn dark you can take them out. Let them cool completely, then put them in a food processor and grind them. Don’t grind them too much or they will turn into pecan butter, which is delicious but not what you want here. :-)

    There are tons of recipes for these cookies on the internet, many with very detailed instructions. They are also called Russian Tea Cakes or Italian Wedding cookies, among other things. So if this one ends up not being what you are looking for, there are lots of others available for you to try. Everyone expects something different, and it’s okay to try several until you find what you like the best. :-) I had one that I loved, and I lost it! I can’t find the paper it is printed on, and it is not saved to my computer, nor can I remember where I got it. So I am looking for another one. I think I may have found one on another site, and am going to give it a try.

    Good luck, and have fun!

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