Mexican Wedding Cookies

Mexican Wedding Cookies

This is a cookie with a light and delicate texture. They are also called Snowball cookies. These are made with pecans. In Mexico, they are given as gifts to wedding guests. (The name is different depending on which nuts are used.) I used a US measuring cup (1 cup = 240 ml).

Ingredients: 30 cookies

Flour (all-purpose flour or cake flour)
2 1/2 cups (600 ml)
1/4 teaspoon
Unsalted butter (brought to room temperature)
1 cup (225 g)
Pecan (finely chopped)
1 cup (240 ml)
Powdered sugar
1/2 cup (120 ml)
Vanilla extract (or essence)
2 teaspoon
Powdered sugar (for the finish)
1 1/2 cup (360 ml) or as needed


1. Preheat the oven to 180℃ (350℉).
2. Mix the flour, salt, and the pecans in a bowl with a whisk.
3. In a larger bowl, mix the butter and the powdered sugar until fluffy using a hand mixer. Add the vanilla extract. Add the flour mixture and blend the dough thoroughly. (Avoid mixing too much! It is okay to leave it slightly floury.)
4. Roll the dough into 3-4 cm balls. Place them on the baking sheet that is not oil coated (this is important!) leaving about 3 cm spaces between them. Bake in the preheated oven for 15-20 minutes until lightly browned.
5. In a metal tray with 3/4 cup (180 ml) of powdered sugar, put a few of the just baked cookies at a time and coat them with the sugar. Place them on the cooling rack.
6. When all the cookies are coated with powdered sugar and placed on the rack, sprinkle more powdered sugar using a tea strainer. Cool them down completely.

Story Behind this Recipe

These have a light and delicate texture! My family has been using this recipe for 20 years. We make them often during the Christmas season. This is the Mexican style version with pecan nuts. I heard this cookie is given to guests as gifts at Mexican weddings. The name for "snowball cookies" vary depending on the type of nut used. If pecans are used, it's Mexican, and if it's almonds, it's Russian. With walnuts, and with pistachios ... Sorry, I forgot all the names!