Something New to Love!
We make these Mexican wedding cookies EVERY year (always at Christmas, if not more)! You may also know this Mexican cookie recipe as Pecan Sandies or Russian Tea Cakes. They have a shortbread base and are out-of-this-world delicious! They start with a simple batter filled with almonds and both vanilla and almond extract (our secret to amazing flavor). Simply roll them up in powdered sugar for added sweetness, and enjoy! Let them melt in your mouth or dip them in Hot Chocolate (our preferred method) for one favorite treat. For a similar favorite cookie try our Snowball Cookies.
Ingredients
PREP TIME: 10 minutes
CHILL TIME: 1 hour
COOK TIME: 16 minutes
1 cup butter – Cut the stick of butter into cubes and let it sit at room temperature for 20-30 minutes. ½ cup powdered sugar – (confectioners’ sugar), sifted to remove any lumps 1 teaspoon vanilla extract 1 teaspoon almond extract 2 teaspoons water 2 cups all-purpose flour– see How to Measure Flour 1 cup chopped almonds – or pecans or walnuts ½ cup powdered sugar, to roll cookies in – sifted (Use more powdered sugar as needed to coat the cookies to your liking.)
How to Make Mexican Wedding Cookies
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