2LC Monthly Cooking Challenge: Mexican Wedding Cookies

Thank you once again to Bebe and Ridha for hosting this month’s Two Little Chefettes Cooking Challenge. The theme for this month is nuts. I just made a batch of Mexican Wedding Cookies – the pecan version – to put out for our guests. Here is the recipe. Enjoy!


Mexican Wedding Cookies*

Makes about 32

Known by various names, including Russian Tea Cakes, these buttery nut cookies, rolled in confectioner’s sugar, are good for entertaining because you can make them up to a week ahead of time and store them in an airtight container without any loss of quality.

1/2 c. unsalted butter, softened

2 T. confectioner’s sugar + about 1/2 c. extra for rolling cookies

1 t. vanilla extract*

1 c. all-purpose flour

1 c. pecans or walnuts finely chopped or ground to the texture of coarse kosher salt

  1. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  2. In large bowl, beat butter until light and fluffy. Beat in 2 T. of the confectioner’s sugar and the vanilla extract. On lowest speed, beat in flour and then nuts. The mixture will be very crumbly.
  3. Spoon a small about (about 1 heaping teaspoon) of mixture into one of your palms. Squeeze lightly until the mixture holds together then shape into a ball. Place on baking sheet. Repeat with remaining mixture, spacing the balls well apart on the 2 baking sheets.
  4. Bake for about 11 to 13 minutes or until cookies are lightly browned on the bottom. Place baking sheets on wire racks and allow cookies to cool. Once cool, roll the cookies in confectioner’s sugar until well coated. If desired, roll a second time.

This recipe is from my cookbook, Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections.


10 responses to “2LC Monthly Cooking Challenge: Mexican Wedding Cookies

  1. Pingback: Mexican Wedding Cookies - Continental Food Recipes

  2. I actually also made this last week, Laurie. They are my favourite cookies. We call them snow white cookies in Indonesia. Love it and hate it at the same time. Coz I can’t stop once I eat them 😀

    • I think that the fact that these cookies have so many different names is a testament to how well loved they are around the world. Thanks for your note, Ridha!

  3. Pingback: Mexican Wedding Cookies « 2 Little Chefettes

  4. I’ll take a tin full! Those are one of my favorate Christmas cookies. I call them snow balls, though I know your title is cutlurally correct.

    • They have lots of different names: Snowballs, Butterballs, Swedish Tea Cakes, Italian Tea Cakes, and before the Cold War they were called Russian Tea Cakes. But as far as I can tell the recipe actually has middle Easter origins. Go figure … what is in a name!

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