I have a soft spot for these Mexican Wedding Cookies. My mom used to make batches and batches of them at Christmas time that we would eat for the whole season, and also pack up to give away to family in homemade food baskets. This Easy Microwave Peanut Brittle and Mini Snickerdoodle Cookie Cups are Christmas basket must haves, and everyone loves these Christmas Tree Rice Krispies Treats.
The cookie tray was always full of these at Christmas. They never lasted very long, because we’d mostly devour them the second they’d come out of the oven. But even after a day or two, they were still tender and delicious.
Baking Tips & Notes
There are a few important notes. One is to make sure you use confectioner’s sugar (powdered sugar) rather than regular white sugar. This is to ensure the cookies stay in their dome shape and don’t collapse.
You can use just about any type of nut you want in these cookies. I personally think pecans are best. But you can also use chopped walnuts, hazelnuts, almonds, or even pistachios. Whatever floats your boat.
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Mexican Wedding Cookies (Snowball Cookies)
Ingredients
- 1 cup pecan pieces
- 3/4 cup powdered sugar sifted
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 1/4 cup powdered sugar
Instructions
- Lightly toast the nuts in a medium skillet on medium heat for about 5 minutes.
- Once the nuts have cooled, put them in a food processor and pulse a few times, until the nuts are crushed into very small pieces. If you don’t have a food processor, put the nuts in a quart-size sealable freezer bag and use a meat mallet or rolling pin crush the nuts into very small bits. Set aside.
- Mix the butter and 3/4 cup powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until the smooth mixture sticks to the side of the bowl. Add the vanilla and beat for 30 seconds to combine.
- Add the flour and salt. Mix on low speed until the dry ingredients begin to incorporate, then return to medium speed until a stiff dough is formed.
- Mix the crushed nuts in with the dough. Stir on low speed to combine.
- Scrape the dough from the bowl into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour, preferably overnight. The dough must be firm and thoroughly cold for best results.
- When you're ready to bake the cookies, preheat the oven to 375F. Line 2 baking sheets with parchment paper or a silicon baking mat.
- Form small balls of no more than 1 tbsp of dough. Place the balls on the baking mat, spaced evenly.
- Bake for 17 to 19 minutes, or until the cookies start to brown slightly on the bottom. There should be very little color on the tops. Allow the cookies to cool to “warm”, then roll them in the remaining powdered sugar.
Notes
- It’s very important that the cookie dough is very cold before baking. This will ensure the cookies maintain their shape as they cook.
- Don’t substitute the powdered sugar for regular sugar. The powdered sugar ensures the cookies don’t fall when baking.
- Cookies can be stored in an air tight container on the counter for up to a week.
- You can re-roll the cookies in powdered sugar before serving to brighten them up again.
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.