Mexican Wedding Cookies


These cookies are just delicious. We found this recipe years ago at a Texas cooking site and have been making them ever since. They are easy to make, and since there’s no egg in the dough, it’s a great recipe for kids to help make.  Both of our kiddos like to taste as they cook, so this recipe is great for that, and they are a real crowd pleaser.


  • 1/2 c. butter, room temperature
  • 1/2 c. shortening
  • 2 c. powdered sugar, divided
  • 1 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 2 c. sifted flour
  • 1/4 tsp salt
  • 1 c. finely chopped pecans


  1. Preheat oven to 325F.
  2. Using an electric mixer, cream together the butter, shortening, and 1 c. sugar in a large bow. Stir in the vanilla and almond extracts.
  3. Gradually add the flour and salt. Use your mixer for the first cup of flour, and work in the remaining cup of flour and the finely chopped pecans with a wooden spoon. Dough will be stiff.
  4. Form dough into balls (1 level tablespoon each). Place on an ungreased baking sheet, 1 inch apart. Bake on middle oven rack until light golden brown, 15 to 20 minutes.
  5. Let cookies cool a bit then while they are still warm, place the remaining powdered sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

Mexican Wedding Cookies:


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