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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.
20 min
35 min
24 servings, 2 cookies each
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I LOVE THESE COOKIES! First time I ever made them, my family loved them so much they were gone in a matter of minutes! They keep asking me to make them more often, and I don't mind at all!
I ground my pecans on a small little food processor and it was outstanding. My mom loves pecans and when I started to make this recipe for her I suddenly became her favorite daughter and most important it's so easy.
Just made these cookies. Very easy and yummy! I will make these again. :o)
My family loves these, a must when baking cookies. They melt in your mouth, but be sure to use butter,not margarine.
The recipe got rave reviews from a Mexican themed bachloreter party. To serve, I put them in individual mini-muffin liners and it worked very well for guests to pick up and looked pretty too. Will definately make again!
This is the easiest and best tasting cookie I have ever made. Family just loves it
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.
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 have been tested with all-purpose flour unless otherwise noted. >>>
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!
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!
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