Mexican Wedding Cookies Recipe (2024)

Table of Contents
Ratings Private Notes Cooking Notes



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


The best way to keep these from turning out like pancakes is to chill the dough before rolling them into balls. The colder they are, the less they will spread during cooking.

Polly T.

Room temperature butter--not melted soft. Check the cookies at 10 minutes and 12 minutes. They won't brown on the top, but check bottom carefully because they burn quickly. Test for doneness by breaking one in half. They should be dry. put confectioners sugar in a bowl and roll the cookies while still warm. sugar all the cookies once and then a second time (the first time the sugar will be absorbed by the warm cookie).


A similar cookie was made by the long-gone Wolferman's Kansas City. They called them "Four O'Clocks"

Preheat to 350°

1/2 lb sweet butter
1/2 cup confectioners sugar
1 cup pecans, finely ground
2 cups white flour
1/4 tsp salt
extra confectioners sugar

Mix butter, sugar and ground nuts. Add flour. Mix thoroughly. Chill.
Roll thinly between waxed paper. Cut out into small rounds the size of a 50¢ piece
Bake 3-5 minutes.
Drop in extra sugar while hot, shake off excess.


Question: how soft should the butter be? Softened at room temp (like usual for cookies) or still cold (like for pastry)?


I make similar w/o food processor. Butter firmness crucial; must be room temp yet firm and not too soft or cookies will not hold shape. By hand or mixer, cream 1/2 c butter w 1/3 c powdered sugar. Add 1 tsp vanilla, 1/4 tsp salt, 1 c all purpose flour and combine. Stir in 1 c finely chopped pecans. No need to chill dough. Roll into 1-inch balls. Bake 12-15 min at 350, ungreased sheet. Roll warm balls in powdered sugar, cool then roll in fresh powd sugar. Been making for over 30 yrs. Yield 18-20.

Regarding the pecans...

I toast them in a skillet for a few minutes to release the true pecan flavor. Makes a huge difference.


I don't use this recipe but grew up making these. Emeril Lagasse's recipe for Russian Tea Cakes comes closest to the ones my mom made all my life. They've always been rolled in powdered sugar about ten minutes after coming out of the oven, then allowed to sit overnight and re-rolled one by one the next day. The first rolling is almost like a glazed donut by the next morning and the final rolling gives them the freshly dusted powdered sugar look (and stays that way).


The discussion as to what this cookie is truly called has gone on for decades. Our family recipe dates back to the 1920's when our great-aunt Johanna made them. She got the recipe from her mother who was from Stockholm and deceased before the 1920's. The ingredients are so basic that I imagine you could call them Mongolian snowballs and be somewhat correct.


If you have a rolling pin you can crush the pecans in a bag, on parchment paper, etc. It would be nice if they would give non-gadget alternatives in these recipes.


I freeze my dough and roll it from a semi-frozen state. Seems to keep the ball shape better. I also use a mixer. Food processors weren’t around 50 years ago when I got the recipe from my aunt, and if it ain’t broke...


I just made these tonight. The food processor used is less than stellar. Perseverance ground most of the butter into the walnuts (didn't have pecans), sugar, and salt, but there was one lump, discovered when putting the cookies onto the tray to be baked. The cookies with the identifiable lumps of butter collapsed. The cookies with no identifiable lumps of butter retained their shape. I think the key is to make a paste of the pecans, sugar, salt, and butter.
BTW Awesome cookies.

Stephany Madsen

My mother made "snowballs" for Christmas and I make "Russian Tea Cakes." All similar and utterly delicious. Will try this one as it's a bit different. And if you hide them from your family, they keep beautifully in a tin for about two weeks! Sometimes, I roll them in the XXXX sugar twice.

Sharon Walthew

Mexican Wedding Cookies have anise; Russian Tea Cakes do not. In the picture above, the cookies are overcooked; there should be no brown.


I used to make these in the 1960's, but shaped them as crescents. They were called Mexican Wedding Cakes. Melt in your mouth goodness.


less than an hour around my place! ^_^


Made these with matcha.I created a paste with the matcha and vanilla. Added a tablespoon of tahini.Needed 12 minutes due to dough being refrigerated over night.Rolled in sugar within ten minutes and second time after they cooled.


Culled for several hours. Still flattened out. I have been told that this happens due to too warm dough or over beating butter. Taste is okay use a sifter to apply powdered sugar but it was messy. Have a recipe for similar cookies but no food processor and see if the they hold the ball shape


A few tips: 1) make sure your butter is soft, or even melt it a bit. The food processor will gum up if you add the butter cold. 2) make the dough balls immediately after the dough is mixed and freeze for 3 hours. This will prevent spreading. 3) no need to roll the delicate cookies in the powdered sure. Simple dust them using a sieve. 4) like another commenter said, dust once with powdered sugar immediately when warm, then again after they've cooled. Makes for a nice texture, almost like a glaze.


So after reading the notes, I decided to try this recipe. I followed prep instructions, exactly, set timer for 10 min and started checking. At 15 minutes I took them out, let sit in pan 2 minutes, they need at least 5 min in pan, cannot roll in powdered sugar while warm, they fall apart. I’m baking next batch for 16-17 minutes, will let almost cool, then will cover with sugar. My cookie bottoms did not burn, tops and bottoms were gently browned, but there’s no there there. No toothsomeness.


A bit dry. Very sweet. Make small balls. Don’t double in the food processor because it won’t blend correctly.


My cookies completely melted in the oven. Followed the direction precisely. Looks like other recipes use 1/4 cup more flour, less confectionaries sugar in dough, and double the nuts. Thinking that may be the issue!


Because the spread so wide double rolling in powdered sugar really makes them too sweet imo. They also lack a nutty flavor & slight crunch that is one of the main appeals of this kind of Cookie.


I didn’t have a springform pan and so I used a square cake pan lined with parchment. Seem to work pretty well!


Followed the directions, chilled the dough for an hour and they are still flat like cookies instead of spheres:-(

SF Home Chef

Learned the hard way my butter was too cold - I had a giant lump of butter in the food processor that took quite some time and many bouts of bowl scraping to resolve. The next batch was easier, the 2 sticks of butter having been out of the fridge for a little longer.I added 1/2 tsp cardamom. I love these cookies and so does everyone else. Melt-in-your mouth deliciousness.


Wow. People love these cookies! They’re the first to disappear from a table of assorted holiday cookies. This recipe couldn’t be more straightforward and easy to make. The results were a tender pecan cookie that tasted exactly the “sandies” my mom used to make - just better and not so round.

Deb T

Highly recommend these as they are similar to my Mom's cookies made years ago. I used the Vitamix for the pecans which ground them too fine for my taste. Will make the change next time.....350 degrees for 12 minutes baked them perfectly. Delicious!


The same dough is in my collection from 50 years ago, called Black Walnut Brandy Balls. English walnuts and black walnut extract if the nuts aren’t available, and a tablespoon of brandy in the dough. Roll in either granulated or powdered sugar.

ali t

I baked a test sheet and as others have commented, they spread a lot. Next, froze balls before baking and had a bit more success. Put dough in my stand mixer and added 3 tblsp flour, and that did the trick while only minimally affecting the tender melt-on-your-tongue texture and that is probably attributable to overworking the dough (by adding flour after the dough had been mixed, rested, refrigerated, etc.). I think if you add flour to the original amount it won't spoil texture

ali t

Oh, a P.S. from my first time making these, I used browned butter and highly recommend it!

Private notes are only visible to you.

Mexican Wedding Cookies Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Lakeisha Bayer VM

Last Updated:

Views: 5588

Rating: 4.9 / 5 (69 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Lakeisha Bayer VM

Birthday: 1997-10-17

Address: Suite 835 34136 Adrian Mountains, Floydton, UT 81036

Phone: +3571527672278

Job: Manufacturing Agent

Hobby: Skimboarding, Photography, Roller skating, Knife making, Paintball, Embroidery, Gunsmithing

Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.