Alicia’s Favorite.

Mexican Wedding Cookies


In honor of National Cook Day, I want to share my sister’s favorite Christmas cookie recipe with you. Alicia’s favorite cookies are Mexican Wedding cookies, granted they aren’t technically Christmas cookies but we make them every year during December. A most have for her during the holidays, who can blame her they are amazing.

Alicia’s Favorite.

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  • 1 cup Unsalted Butter, softened
  • 1 cup Powered Sugar, divided
  • 1 tablespoon Vanilla
  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 cup Pecans, finely chopped and toasted

Yields 24


    1. 1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. 2. In the bowl of an electric mixer, beat the butter, ½ c. of the powdered sugar and the vanilla until light and fluffy, about 3 minutes. Gradually add the flour and salt, beating on low speed after each addition until well blended. Mix in the pecans. Shape dough into 1½-inch balls and place on baking sheets. 3. Bake 15-18 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on the baking sheets. Roll warm cookies in the remaining ½ c. powdered sugar until evenly coated. Place on wire racks and let cool completely. Store in an air tight container at room temperature.

    The cookies that are served at most weddings and celebrations are known in Mexico as biscochitos. The basic ingredients are nearly identical to Russian teacakes or shortbread: ground nuts, flour, butter, sugar. In Mexico they are rolled into balls or formed into crescent shapes and covered with confectioner’s sugar.



    Ileana Bowen XOXO

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