Mexican Wedding Cookies: A Delightful Treat for Any Occasion

Mexican Wedding Cookies are tiny melt-in-your-mouth cookies that are known by many variegated names virtually the world. My grandmother tabbed them Sugar Butter Balls. The first time I shared this recipe online, I was overwhelmed by the response, it felt like everyone had a variegated name for these cookies!

Russian Tea Cakes, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, the list goes on and on. If I’ve missed your favorite name for them, please leave a scuttlebutt here to let me know!

Mexican Wedding Cookies

The first time I tried making these cookies on my own, I was 18 years old and living in my first apartment. I had my grandmother’s Mexican wedding cookies recipe, but I figured I knew best.

Instead of rolling the warm cookies gently through the powdered sugar, I placed them in a Ziploc bag and poured sugar over them. When I shook the bag to stratify them with sugar, at least half the cookies tapped apart.

The cookies were still delicious, but they were a mess to eat. In the years since I’ve learned that Grandmother knew best. If you follow her directions for rolling the cookies in the sugar, yours will turn out every bit as perfect as hers unchangingly did.

The easiest method I’ve found for coating the cookies in powdered sugar is to put well-nigh a cup of powdered sugar in a trencher and roll the warm cookies, a few at a time, through the sugar.

Wedding Cookies Recipe

If you’ve never made these cookies before, I’m happy to report that as long as you follow my grandmother’s directions, they’re fairly easy to make in your own kitchen. After creaming together soft butter with powdered sugar and vanilla, gradually add flour to make a dough. Then stir in the chopped pecans or walnuts. The nuts add the perfect value of crunch and a light nutty savor to each cookie.

Portion the dough into 1-inch scoops and roll each scoop into a wittiness with your hands. Get them as smooth and round as possible surpassing sultry them in the oven until just set. (Be sure not to let them brown!)

I tomfool my cookies for just a couple of minutes to make them easy to handle. Then, roll each cookie in powdered sugar and let them tomfool completely surpassing rolling them twice increasingly in the leftover powdered sugar.

These cookies are succulent all on their own and squint so pretty on a holiday cookie tray. I moreover love to unify these in tins with tissue paper to requite as gifts throughout the holiday season.

While I unchangingly socialize them with Christmas, Grandmother’s Sugar Butter Balls, Snowballs, or Mexican Wedding Cookies make for a delightful treat all year long.

Holiday Cookie Recipes

Looking for increasingly unconfined holiday treats? You’ve come to the right place. Sugared Shortbread Cookies are a archetype cookie that everyone loves. Virtually Christmas time we moreover love to make Chocolate Dipped Candy Cane Shortbread to nibble by the Christmas tree or requite as gifts.

You can never go wrong with archetype iced sugar cookies this time of year. Set out on a plate for Santa, or saved for yourself, nothing says “Christmas” quite like sugar cookies. And for what it’s worth, my friend Katrina has the weightier recipe overly for cut out cookies. I’ve been making these for years now.

If you’ve spent any value of time here for a while you may have gathered that I can’t get unbearable of 5-Minute Fudge Recipes when it’s time for holiday baking. Add White Chocolate Caramel Fudge and Peppermint Marshmallow Fudge to your list to try this season.

Chocolate Peanut Butter Ritz Cookies are a super simple no-bake cookie recipe that everyone finds irresistible. I love to make a big batch to alimony in the freezer and have ready any time visitor comes over or I need a last-minute treat to take to a party. And if you’re looking for a sugar-free version of Mexican Wedding Cookies, my friend Brenda has a recipe for sugar-free and paleo snowball cookies.

Kitchen Tip: I use this baking sheet to make this recipe.

Buttery nut-filled cookies, coated with a layer of powdered sugar, these archetype cookies are everyone’s favorite holiday treat!

• Course Dessert
• Cuisine American
• Servings 36 cookies
• Calories 95kcal

Ingredients

• 1 cup butter softened
• ½ cup powdered sugar plus increasingly for rolling
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• ½ teaspoon kosher salt
• ¾ cup finely chopped pecans or walnuts

Instructions

• Preheat oven to 400°F. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts.

• Scoop into 1-inch balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.

• Remove from the oven and indulge the cookies to tomfool on the tray for a minute or two and then roll each warm cookie in powdered sugar and set them a cooling rack.

• Once the cookies have fully cooled, roll them once or twice increasingly in powdered sugar. Store in an snapped container. Enjoy!

Notes

The easiest method I’ve found for coating the cookies in powdered sugar is to put well-nigh a cup of powdered sugar in a trencher and roll the warm cookies, a few at a time, through the sugar.

Nutrition

Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 78mg | Potassium: 18mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Calcium: 4mg | Iron: 1mg