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Mexican Wedding Cookies


  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) pecans, finely chopped
  • 1/4 tsp (1 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) butter or margarine, softened
  • 1/4 cup (50 mL) granulated sugar
  • 1/4 cup (50 mL) powdered sugar
  • 2 tsp (10 mL) vanilla
  •  Additional powdered sugar (about 3/4 cup/175 mL)


  1. Preheat oven to 350°F. In Small Batter Bowl, combine flour, pecans, cinnamon, and salt; mix well and set aside.

  2. In Classic Batter Bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add vanilla; beat well. Gradually add flour to butter mixture; beat on low speed just until dry ingredients are incorporated.

  3. Using Small Scoop, drop level scoops of dough, 1 inch apart, onto Rectangle Stone. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to Stackable Cooling Rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Cool completely. Repeat with remaining dough.


  • 4 dozen cookies  servings of 2 cookies

Nutrients per serving:

U.S. Nutrients per serving: Calories 160, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 20 mg, Carbohydrate 15 g, Protein 2 g, Sodium 100 mg, Fiber less than 1 g

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