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Mexican Bride Cookies

Mexican Bride Cookies


This wonderful sugar cookie is a well-known favorite.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet


  1. Preheat oven 350 degrees F (150 degrees C).
  2. Mix the flour, sugar, salt, and nuts together in a medium bowl. Stir in the vanilla. Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape the dough into 24 one inch flat circles, and place on a cookie sheet.
  3. Bake for 30 minutes or until they are lightly browned. After they have cooled on a rack, dust them heavily with confectioners' sugar.
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This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland, dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball, slightly larger than the size of a small marble, cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie. Thanks Lana for the recipe!


I have been looking for this recipe for years. The only time I have ever had these they were store bought, but I loved them. These are great and easy...


After 20 minutes they were too brown. Cook only 15 minutes.