KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Mexican Wedding Cookies

Mexican Wedding Cookies recipe
photo by:kraft
Five ingredients and 20 minutes later, your oven is baking these sweet, melt-in-your-mouth celebration cookies. Eat now or forever hold your peace.
time
prep:
20 min
total:
35 min
servings
total:
24 servings, 2 cookies each
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
2/23/2011
This is the easiest and best tasting cookie I have ever made. Family just loves it
posted:
1/18/2011
I've made these twice so far! my family loves them!! Instead of rolling the cookies in the sugar, put the sugar in a zip lock gallon size bag and shake. makes it a lot easier and less messy.
posted:
1/2/2011
I am like another poster. I do wish people would say which flour to use. There are two kinds. <<< Response from Kraft Kitchens Expert, Wendy ~ Recipes on kraftfoods.com have been tested with all-purpose flour unless otherwise noted. >>>
posted:
12/22/2010
Great recipe! Will definitely make again. One suggestion, though: I rolled the cookies in the powdered sugar after 5 minutes, then again once they were completely cooled (and dried), just before I put them in a storage container. Much nicer w/ the 2 coatings of sugar!
posted:
12/17/2010
a strong pet peve I have that concerns baking recipes is, when one of the ingredients listed is "flour". It needs to specify whether to use all purpose or, self rising. These Wedding Cookies require all purpose flour. if you use self rising flour, your cookies wont hold their shape and, they will crumble. When it comes to baking, we must be precise in our ingredients and measuring. I hope this helps some of you who don't know this all ready. This is my favorite cookie recipe of all time! Be careful not to over bake! They are not suppose to be brown except for a light tan on the bottom. And after cooling, roll in fresh powdered sugar again! I guarantee they will melt in your mouth!
posted:
12/16/2010
this is my favorite Christmas cookie - easy, rich and elegant enough for any occasion. Can't wait to make a batch this weekend!
posted:
12/15/2010
These are the easiest cookies to make. I can barley get this dusted before they are gone. I make these almost every two weeks because they are so quick and easy!
posted:
12/13/2010
These cookies are so good and have been a family tradition for years! I do have to comment though and say there is no way this recipe yields 4 dozen cookies. We even have one of those 1 inch scoopers... Double it if you want 4 dozen... which you do b/c they are sooooo goood!
posted:
12/13/2010
Excellent recipe! Better than my sister's and that is saying a lot! I used my mellon ball scoop to measure the cookies and it worked great.
posted:
5/10/2010
I made these cookies for a Mother`s day treat,Everyone loved them and were sooo easy to make.Had no problem except to stop eating them.In spanish they are called "Polvorenos"Yummmm.I`ll make more for our senior church group.
K:52384v0:91976
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email