These Mexican wedding cookies are melt-in-your-mouth, buttery, and rich cookies that are truly irresistible! The dough itself is loaded with finely chopped nuts and uses no eggs for a texture that is both soft and crumbly. As a perfect finishing touch, the cookies are also rolled in powdered sugar!
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Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a nonstick cooking mat.
Use your stand mixer or a medium-sized mixing bowl to cream together the butter and confectioners' sugar until light and fluffy. Then, mix in the vanilla and almond extract as well as the salt.
Gradually add the sifted all-purpose flour to the creamed ingredients, mixing until combined in between each addition.
Add the chopped walnuts or pecans and use a silicone spatula to fold them into the dough. *If your dough seems very soft, you can place the whole bowl into the fridge for 15-30 minutes to chill it.
Use your hands to roll the dough into balls that are about 1¼ inches in size then place them on the prepared baking sheet, leaving about 2 inches in between each cookie.
Bake at 350°F (175°C) for 15 to 20 minutes, or until they have just begun turning a light golden color. Remove the cookies from the oven and let them cool slightly until you can handle them with your hands.
Roll the still-warm cookies in confectioners' sugar until fully coated and then transfer them to a wire rack to finish cooling.
Notes
I recommend using high-quality European butter for the richest and best flavor! Kerrygold and Plugra are some of my favorites!
If desired, you can roll your Mexican wedding cookies in a second coat of powdered sugar after they have completely cooled. It isn't necessary, but will make the cookies extra pretty!
For an extra layer of flavor, toast your walnuts! Just preheat your oven to 350°F (175°C), and place your chopped walnuts onto a parchment paper line baking sheet. Bake for 5-7 minutes, or until the nuts are golden in color. They can burn easily, so make sure to keep an eye on them!
You can pulse your pecans or walnuts in the food processor if you want a finer consistency.
If your dough is dry or crumbly, you can add in tiny amounts of water (no more than 2 teaspoons in total) until you've reached a good consistency.
To store: Keep your Mexican wedding cookies stored in an airtight container at room temperature for up to 1 week.
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