These cookies get their name from being served at traditional Mexican weddings. The dough is a variation on butter cookies. This recipe makes about two dozen cookies.

Mexican Wedding Cookies


2 cups all-purpose flour
1/2 tsp almond extract
3/4 cup chopped pecans
3/4 cup powdered sugar
1/2 tsp salt
1 cup unsalted butter
2 tsps vanilla extract


1. Heat the oven to 350 degrees.

2. Spread the pecans on a cookie sheet and toast in the oven until lightly browned, about 6-8 minutes. Cool.

3. Process pecans in a blender or food processor or finely chop with a knife.

4. Beat the butter, salt, vanilla, almond extract and 1/2 cup of the powdered sugar until fluffy.

5. Add the pecans.

6. Add the flour until incorporated.

7. Roll the dough into balls the size of large marbles.

8. Place on a greased cookie sheet and bake for 15 minutes or until just starting to brown.

9. Remove from the cookie sheet to cool thoroughly, then roll in the remaining powdered sugar.
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