While the name for these Mexican Wedding Cookies (also known as Russian tea cakes) might be a little strange or potentially misleading with different names, this Mexican wedding cookies recipe is a delicious buttery cookies recipe and perfect for the holiday season.
They are a type of shortbread cookies so they are a little on the dryer side of a cookie, but have a delicious nutty flavor that comes through in the buttery pecan cookies.
If you have never made this classic Christmas cookie, add it to your list for the first time this year and I promise you will love these warm cookies.
With Christmas time right around the corner, start making up these Mexican wedding cakes cookies along with some of these favorite cookies for your holiday cookie plate:
- Cake Mix Christmas Cookies Recipe
- Santa Sugar Cookies Recipe
- Gooey Butter Cookies
- The Best Molasses Cookies Recipe
Ingredients used to make Mexican Wedding Cookies:
- Unsalted butter, softened at room temperature
- Powdered sugar (aka confectioner’s sugar)
- Vanilla extract
- Almond extract
- All-purpose flour
- Cinnamon
- Salt
- Finely chopped pecans
How to make Mexican Wedding Cookies:
- Cream. In the bowl of a standup mixer, beat together the butter and powdered sugar on high speed until light and fluffy (about 3 minutes).
- Add the extracts. Mix the vanilla and almond extracts into the butter mixture.
- Add the dry ingredients. Add the flour, cinnamon, and salt to the butter mixture and mix just until incorporated.
- Fold in the pecans. Gently fold the pecan pieces into the cookie dough.
- Chill. Cover the mixing bowl with plastic wrap and chill in the fridge for 1 hour.
- Prepare to bake. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Make the dough balls. Form the dough into 1 ½ tablespoon-sized balls using a small cookie scoop, rolling each between your hands before arranging on the prepared baking sheets with an inch or so between each.
- Bake. Bake the cookies for 10 minutes or until lightly golden brown on the bottoms of the cookies.
- Coat in powdered sugar. Allow the cookies to rest outside of the oven on the cookie sheet until they are cool enough to handle. Fill a small bowl with ¾ cup powdered sugar and, 1 by 1, roll each cookie in the powdered sugar to thoroughly coat it.
- Cool. Place each well-coated cookie on a cooling rack to cool completely before diving in.
Why are these Mexican wedding cake cookies so good:
When you use powdered sugar in the cookies as opposed to granulated sugar in the baked cookies they become melt-in-your-mouth cookies because the butter can blend into the layers of the cookies even more.
Plus, they have a delicious and simple powdered sugar coating that can only add to the deliciousness of these Italian wedding cookies.
How to store these easy Mexican Wedding Cookies:
You can store these in an airtight container for up to a week in a cool dry area or you can place them in a freezer-safe container for up to 3 months.
More tasty cookie recipes:
- The BEST Chewy Chocolate Chip Cookies Recipe
- Chocolate Chip Pudding Cookies Recipe
- Perfect Peanut Butter Cookies Recipe
- Cookies and Cream Cookies Recipe
- Gooey Butter Cookies
Classic holiday cookies:
- Soft Eggnog Cookies Recipe
- White Chocolate Dipped Peppermint Cookies Recipe
- Gingerbread Crinkle Cookies Recipe
- Soft Vanilla Cookies Recipe
- Andes Mint Cookies Recipe
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Mexican Wedding Cookies Recipe
Ingredients
- 1 cup butter, softened at room temperature
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 2¼ cup all-purpose flour, sifted
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup finely chopped pecans
- ¾ cuo powdered sugar, for rolling the cookies
Instructions
- Cream. In the bowl of a standup mixer, beat together the butter and powdered sugar on high speed until light and fluffy (about 3 minutes).
- Add the extracts. Mix the vanilla and almond extracts into the butter mixture.
- Add the dry ingredients. Add the flour, cinnamon, and salt to the butter mixture and mix just until incorporated.
- Fold in the pecans. Gently fold the pecans into the cookie dough.
- Chill. Cover the mixing bowl with plastic wrap and chill in the fridge for 1 hour.
- Prepare to bake. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Make the dough balls. Form the dough into 1 ½ tablespoon-sized balls, rolling each between your hands before arranging on the prepared baking sheet with an inch or so between each.
- Bake. Bake the cookies for 10 minutes or until lightly golden brown.
- Coat in powdered sugar. Allow the cookies to rest outside of the oven until they are cool enough to handle. Fill a small bowl with ¾ cup powdered sugar and, 1 by 1, roll each cookie in the powdered sugar to thoroughly coat it.
- Cool. Place each well-coated cookie on a cooling rack to cool completely before diving in.
Notes
- You can store these in an airtight container for up to a week in a cool dry area or you can place them in a freezer-safe container for up to 3 months.
Nutrition
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