“A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair!” - by Julie Stokes
Ingredients
Adjust Servings
Original recipe yields 48 cookies
Directions
- Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
- Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
- Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.
Nutrition
Amount Per Serving (48 total)
- Calories
- 84 cal
- 4%
- Fat
- 5.4 g
- 8%
- Carbs
- 7.2 g
- 2%
Based on a 2,000 calorie diet
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Reviews (10)
Rate This Recipe
"This was very good, the only changes I made was I used no brandy and pecans for my nut prefererence.I recommend this cooky, especially if you are a lover of Mexican Wedding cookies like myself...." See more"
Gina129
"I made these cookies for my husband because the recipe sounded like one that his grandmother used to bake for him when he was a little boy. I had to substitute Kahlua for the brandy, but the result wa..." See mores fantastic. This is a simple and delicious cookie. I can't wait to make another batch."
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