Mexican Wedding Cookies

Mexican wedding cookies are a delicate shortbread cookie covered in powdered sugar. They are a holiday staple at our homes but also very appropriate for wedding season. When a friend gets engaged we love to whip up a batch of these simple cookies as a "congrats you're getting married!" treat.


They are also a great favor to for your wedding or bridal shower. For Leah's tapas and sangria shower, we made these cookies and packaged them in sets of four for the guests to take home.

There are many variations of this cookie that you can find online.  Below is the recipe we use (adapted from an older version of the Better Homes & Garden cookbook).

You'll need:
1 cup butter
1/2 cup powdered sugar
1 tsp water
1 tsp vanilla extract
2 cups all-purpose flour
1 1/2 cups finely chopped pecans
1 cup powdered sugar (to roll them in after they're baked)

1. Beat butter with an electric mixer until creamed. Add 1/2 cup of the powdered sugar and beat until combined. Add water and vanilla, beat well. Gradually beat in as much flour as you can, stirring in the remaining flour. Stir in the pecans.

2. Using a spoon or cookie scoop, scoop the dough into 1-inch balls and roll between your hands until smooth. We prefer to make them smaller, since they are a bit messy and easier to eat as a one-bite cookie. Place on a cookie sheet lined with parchment paper and bake in a 325 degree oven for 15 minutes, or until lightly browned.

3. Transfer cookies to a wire rack and allow to cool. Once cooled, place 1 cup of powdered sugar in a large ziploc bag. Gently shake a few cookies at a time in the bag of sugar to coat them. Gently shake off excess. Be careful in this step or the cookie could crumble! Store in an air-tight container.

We hope you enjoy this recipe as much as we do! What are your favorite treats to give as a gift?