Johnny's Impossible Tawdry Mexican Wedding Cookies

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I make these cookies all the time with plain flour (2 c and less sugar (1/2 c 10x and 1c. butter with tremendous success. All the ingredients are usually in one's cupboard. The cookies are light, melt in your mouth with the pecan pieces finely chopped. If I had encounteed this recipe first, I never would have tried them.r

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I love Daisy! Was at one of her book signings and she is just plain enjoyable. Her recipes have all been successess for me and always "autentico". Sure wish she was on FN regularly. Will be making these as soon as I find the tapioca flour ; DB

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I like Foodnetwork recipes because often they include a new twist or technique for common recipes.

Mexican wedding cookie recipes are in almost every cookbook. If someone doesn't have tapicoa flour, (and few of us do, use a different recipe.

When a substitute would work, it would be nice if it were included along with an explaination of how the outcome will be changed, e.g., using cornmeal may make the cookies heavier.

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Last week all the cookies were too mundane, but now too many recipes have hard to find ingredients. Complaining before you even bake the cookies adds no value. Let's face it, if we are looking for recipes on Foodnetwork we are obviously looking for something out of the ordinary. We all have a recipe for Mexican Wedding Cookies, Kudos to Daisy for providing one that might be a little different.

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Use toasted pecans for the best flavor; I put 2 T. of the sugar iin with the pecans in the food processor to help keep them separated. Try to process the nuts until very, very fine then they will melt in your mouth. I use cornstarch in place of the tapioca because that is what I have on hand but they do the same job. I cook mine at 300 degrees for 25 min. on parchment paper then toss (very gently as they break easily in the sifted icing (confectioner's sugar while still hot and place on rack; once they've cooled off a bit, toss them again for a 2nd coating...This is when you enjoy the second dozen yourself with a large glass of tawny Port!

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Thanks Terry. That is much easier. Can't wait to try them. Have not tried this recipe so ignore my review.

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Try Paula Deen's Mexican Wedding cookies! They're easy and really good!

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I really was excited to refind this recipe, but I don't keep Tapioca flour on hand, don't have any idea where to get it and don't want to go to that much trouble to make a batch of cookies. When I see a recipe I usually want to try it right away, not wait for the arrival of an ingredient from an internet store. When something is unusual, could you please list a substitute. I love the Food Network, but sometimes your use of hard to acquire ingredients is frustrating.

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My recipe uses masa harina instead of tapicoa flour and it is divine. Masa harina is a very fine cornmeal used in making tortillas and is now found all over the States.

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I was born and raised in South Texas and trust me, the mexican wedding cookies I grew up eating did NOT have tapioca flour in them! It's a much more simple recipe then FN's.
Try this:
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar
Cream the butter and sugar then add wet ingredients, add flour and almonds (many of us like chopped pecans {toasted}
refridge for 2-3 hours to firm up the butter again.
325 oven- shape into crescents and bake for 15-20 minutes, cool then dust/roll in powder sugar.
They melt in your mouth!!