Comida Kraft
Recipe Box

Mexican Wedding Cookies

Mexican Wedding Cookies is rated 4.345549738219895 out of 5 by 191.
Prep Time
20
min.
Total Time
35
min.
Servings

24 servings, 2 cookies each

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.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat butter, 1/2 cup sugar and vanilla in large bowl with mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Add nuts; mix well.
  • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on baking sheets.
  • Bake 14 to 15 min. or until bottoms are lightly browned. Cool 5 min. on baking sheets. Roll warm cookies, 1 at a time, in remaining sugar in small bowl until evenly coated; place on wire racks. Cool completely.

Size Wise

Enjoy your favorite foods on occasion but remember to keep tabs on portions.

Make it Easy

Use a blender or food processor to finely chop the nuts. Just be careful not to overprocess them or you'll end up with nut butter!

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

How to Store

Store in tightly covered container at room temperature.

Servings

  • 24 servings, 2 cookies each

Nutritional Information

Serving Size 24 servings, 2 cookies each
AMOUNT PER SERVING
Calories 160
Total fat 11g
Saturated fat 5g
Cholesterol 20mg
Sodium 60mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 5g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from okay, so I've found that in order for them to not be too dry, you have to beat the (super... okay, so I've found that in order for them to not be too dry, you have to beat the (super softened)butter and powdered sugar for a while, so that it's really light and fluffy. Then I added only 1/2 cup pecans, (I bought them chopped, then before opening the bag, I crushed them until they were almost dust) and the extract then blended, then slowly added flour...blending after each 1/4 cup I added. They were so moist! Super easy to roll into a ball. I made a second batch and instead of the vanilla I added 2 tsp of lemon extract. AMAZING. With the first batch I drizzled chocolate over them, then dusted with powdered sugar.
Date published: 2008-12-05
Rated 5 out of 5 by from a strong pet peve I have that concerns baking recipes is, when one of the ingredients listed is... 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!
Date published: 2010-12-17
Rated 5 out of 5 by from When my children were small, and it definitely was my daughter's favorite. When my children were small, and it definitely was my daughter's favorite. I have not made them in years. I saw this recipe again on this site, and decided to surprise my daughter with a batch. (She is now grown and has a family of her own). She was delighted, it brought back fond memories. Surprise-my hunband liked them also and wondered why I gave them all away. Tonight, another batch will be made.
Date published: 2006-10-18
Rated 5 out of 5 by from Awesome, amazing, 4 ingredient cookies- they're fantabulous! Awesome, amazing, 4 ingredient cookies- they're fantabulous! They bake in 15 min flat (I baked @ 315 degrees so they wouldn't burn) and I can only say I wish I knew about this recipe long ago- but it's already a recipe known and loved by family and friends, who keep asking for "those good cookies" for parties and family gatherings. Thanks a ton! Will pass this one on!!
Date published: 2006-12-02
Rated 5 out of 5 by from I made these for christmas and they were a huge hit with both sides of my family, and have have been... I made these for christmas and they were a huge hit with both sides of my family, and have have been requested for every family function for now on. They are wonderful and melt in your mouth. I recommend making them on the small side, just big enough to be a single bite of deliciousness! Oh I also use a 1 tsp of almond extract and 2 tsp of vanilla...Yum yum! Enjoy!
Date published: 2009-04-03
Rated 5 out of 5 by from This recipe has been in our family for generation, but we don't mix the powder sugar in the dough,... This recipe has been in our family for generation, but we don't mix the powder sugar in the dough, we only dip the cookies in the sugar after they are done, this recipe with the powder sugar in the dough mix made a big difference, I love this cookies, thanks a lot for the recipe. I will definitely make it again. My whole family loved it.
Date published: 2009-11-25
Rated 5 out of 5 by from Absolutely one of my family's favorite Christmas cookies. Absolutely one of my family's favorite Christmas cookies. My mom made these every Christmas and now my sister and I make these every Christmas. The only change we make is omitting the nuts. Only real butter,flour,powdered sugar and vanilla extract. You must use real butter for these cookies not substutations allowed!!
Date published: 2009-11-20
Rated 1 out of 5 by from I am not sure what happened with these cookies. I am not sure what happened with these cookies. I am an experienced baker. When I baked these cookies the lost their shape. They all ran into each other and when I tried to get them off of the parchment paper they all crumbled. I wasted my time, butter and pecans. I ended up with a bunch of crumbs.
Date published: 2010-03-31
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