Melt-in-your-mouth buttery shortbread Mexican wedding cookies are loaded with chopped pecans and rolled in powdered sugar. These shortbread cookies are quick to fix, delicious, and freeze well.
The cookie with many names, Russian tea cakes, snowballs, meltaways, and butterballs. These are one of my absolute favorite cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Butter: I use unsalted butter for these cookies. If you must use salted butter, eliminate the added salt.
- Vanilla extract: Use the pure stuff, please.
- Almond extract: Again, use the pure stuff.
- Chopped nuts: You can use pecans, walnuts, almonds, pistachios, cashews, and macadamia nuts.
How To Make Mexican Wedding Cookies
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Using a stand mixer on medium speed, cream the butter and ½ cup of powdered sugar until fluffy and pale. Reduce the speed to low, then add the vanilla and almond extracts.
With the mixer on low, slowly add the flour, beating until combined. Mix in the chopped pecans until incorporated.
Using a 1-tablespoon scoop, portion the dough, and roll it into balls with the palms of your hands. Place the balls about 1 inch apart on parchment-covered baking sheets. Bake for 12 minutes, or until the bottom is light golden brown.
Cool the cookies for 15 minutes and then roll them in powdered sugar.
Tips for Success
- Chop the nuts finely, no matter what nut you are using.
- This cookie dough is thick and somewhat crumbly, so roll the dough with your hands. The warmth of your hands will help shape the cookies.
- If you have time, do a test run with one or two cookies. This will help establish the baking time.
- Do not overbake these cookies. They are shortbread cookies with a rich, buttery yet delicate tender crumb. You don’t want them brittle and chalky.
More Cookie Recipes
Mexican Wedding Cookies
Ingredients
- 1 cup unsalted butter
- 1½ cups powdered sugar
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 1¾ cup all-purpose flour
- 1 cup finely chopped pecans
Instructions
- Preheat oven to 350 degrees. Cover two large baking sheets with parchment paper.
- Using a stand mixer on medium speed, cream the butter and ½ cup of powdered sugar until fluffy and pale.
- Reduce the speed to low. Add the vanilla and almond extracts.
- With the mixer on low, slowly add the flour, beating until combined. Mix in the chopped pecans until incorporated.
- Use a 1-tablespoon scoop to portion the dough. Roll it into balls with the palms of your hands. Place the balls about 1¼ inches apart onto the prepared baking sheets.
- Bake for 12 minutes, or until the bottom is light golden brown. Cool the cookies for 15 minutes. Add the remaining powdered sugar to a medium wide bowl. Gently roll the cookies through the powdered sugar.
Notes
- Store cookies in an airtight container at room temperature for about a week.
- Freeze for up to 2 months in a freezer-safe container. Thaw on the counter overnight. You may want to re-roll the cookies in powdered sugar.
Harlow
These Mexican wedding cookies were delicious and easy to make. They may be my family’s new favorite cookie. Thanks for sharing the recipe.
Beth Pierce
You are very welcome, Harlow.
David
These are my favorite cookies. I just can not get enough of them. They are perfect in everyway!
Beth Pierce
I agree 100%
Karey
These are absolutely delicious! Thanks for a great recipe. A job well done!
Beth Pierce
The pleasure is all mine, Karey!