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Mexican Wedding Cookies Recipe

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Mexican Wedding Cookies image
Grandma Murrietta


This recipe for Mexican Wedding Cookies, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Ramirez via Grandma Murrietta


1 cup cold butter, cubed. Use a quality butter never margarine
cup powdered sugar
1 tsp. vanilla extract
1tsp almond extract
1 cup pecans
2 cups flour

1 cup powdered sugar for rolling after baking

Preheat oven to 325
Grind pecans with powdered sugar in blended or food processer.
Mix butter, pecans and sugar, flour and extracts in mixer until just combined.
If needed , finish mixing with your hands until it all comes together in large ball.

Make small balls, about 1 inch, and place on baking sheet.

Bake about 20 minutes, until bottom, of cookie is golden.
Once done, immediately roll in powdered sugar.
when cool, reroll in sugar.

Personal Notes:
Personal Notes:
This is all about he butter and pecans. make sure they are as fresh as possible. Don't over mix. The dough should stay cold. If needed, refrigerate between batches
I usually can make 1 batch on one large cookie sheet
This is Grandma Murrietta's recipe and I am the only one she has ever given it to.
Treat this as special.




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