Mexican Wedding Cookies

Total Time:
1 hr
20 min
40 min

2 1/2 dozen cookies

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar, plus more for coating baked cookies
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour, plus more for dusting hands
  • 1 cup pecans, chopped into very small pieces

Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.


Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.

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4.8 109
Delicious!! item not reviewed by moderator and published
I had a recipe just like this that was 40 years old. The paper it was written on was so yellowed and thin you could barely read it. Every person that ever tasted them loved them! I was crushed that the recipe was missing this year.....then I found this one. It's EXACTLY the same! Thank goodness! I couldn't have a Christmas without them! I also use the recipe in different ways. Sometimes I roll the cookies into small "logs". When cooled dip one end in milk chocolate or of your choice and then roll chocolate end in very finely chopped pecans or nuts of your choice. Delicious! item not reviewed by moderator and published
second batch in the oven now...I made some yesterday and they were gobbled up before I could even taste one. I also bake at 325 or 350 for about 20 mins. Yesterday I made balls that were slightly flattened. item not reviewed by moderator and published
Dry and bland. item not reviewed by moderator and published
Finally, the recipe I remember as a child. These are perfect. I use only 1/2-3/4 cup pecans, but that's just preference. Get those nuts really smashed. Too big and the cookies can fall apart. Important to cream the butter and sugar together first. Texture is better that way. I also cook at 350 for 20-25 minutes. Comes out exactly the same, in less time. An absolute holiday favorite by everyone...young and old kids alike. Thanks so much Paula! item not reviewed by moderator and published
I love them! Made half the batch and they were delicious. Baking them again right now item not reviewed by moderator and published
Mexican Wedding cookies are so good! First Time ate any,could not stop.Powder of Confectioner's Sugar all down front of Clothes. Try making these in miniature size and they go further/farther?Any word{s} used,delicious .Minced Pecans,Butter and bind with other goodness is Simple and Very Good.Yes,available in Grocers,yet why purchase if can make at Home and Know what You put into these Lovely "Bites".I use a "bench" scraper to cut into smaller bites as I was shown.not as Sweet looking in Crescents,yet last longer tiny sized.No other Recipe is required as noted by viewing others.This Is The Recipe. item not reviewed by moderator and published
These are a bit hit with everyone. I used almonds the 2nd time and they were even raved by non-almond lovers. You can't eat just one! This recipe is definitely a keeper. item not reviewed by moderator and published
came out great, was able to make them prefectly item not reviewed by moderator and published
These cookies are just fabulous! They are like potato chips, you cant have just one! item not reviewed by moderator and published

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Mexican Wedding Cookies

Recipe courtesy of Paula Deen