Mexican Wedding Cookies

Mexican Wedding Cookies

161

"Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion."

Ingredients

{{adjustedServings}} servings 207 cals
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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
  2. Preheat oven to 325 degrees.
  3. Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
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Reviews

161
  1. 203 Ratings

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I made a few change to this recipe as well. I have made Mexican Wedding Cookies for more than half my life. It was taught to me by my Auntie Nacia when I was in high school. I use powdered sugar...

I love this cookie recipe. It is quick and simple, and great for any occasion. I used 3/4 c. chopped pecans (the small package of chopped pecans found in the cake mix aisle at the grocery stor...

This was my first shot at making wedding cookies. Although I used pecans instead of almond, these were/are excellent!! I even received raved review from the girls I work with. Thank you for s...