Mexican Wedding Cookies


  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla or almond extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups ground nuts, pecans or walnuts
  • 2 cups confectioner’s sugar for rolling


  • Beat butter till creamy, add in sugar and beat again.
  • Add remaining vanilla, flour, salt and nuts, mix well. Dough will be crumbly. Chill dough for about an hour.
  • Preheat oven to 325 degrees. Roll dough in to 1 inch balls and place on an ungreased cookie sheet. Lightly flatten them (just so they don’t roll around) Bake for 12 minutes.
  • Roll cookies while still warm in confectioners sugar, let cool completely then roll in the sugar for a second coating.
Recipe Courtesy of – Chocolate Chocolate and More

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