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plate with about a dozen Mexican Wedding Cookies covered in powdered sugar and with a few pecan halves sprinkled on the plate, with 3 white vases and a teal napkin in the background.
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Mexican Wedding Cookies Recipe

Mexican Wedding Cookies, AKA Russian Tea Cookies, are butter pecan shortbread cookies coated in powdered sugar that melts in your mouth with sweet buttery goodness.
Course Dessert
Cuisine American, Mexican
Keyword Mexican Wedding Cookies, Snowballs
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies
Calories 97kcal
Author Michele @ Flavor Mosaic

Ingredients

  • 1 cup unsalted butter room temperature
  • ½ cup confectioners sugar sifted
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups all purpose flour sifted
  • ½ teaspoon salt
  • 1 cup pecans or walnuts chopped
  • 1 cup confectioners sugar sifted - for rolling cookies in

Instructions

  • Preheat the oven to 350° F. Spray a cookie sheets with nonstick cooking spray.
  • Place the room temperature butter in a stand mixer and add the powdered sugar and vanilla and almond extract. Beat till well combined.
    overhead view of individual bowls of each of the ingredients for Mexican Wedding Cookies.
  • Sift the flour and salt into the butter and beat on medium speed.  It will take a minute or two to combine well as the dough will be thick.
    Sifting flour into the butter, powdered sugar mixture.
  • Add in the chopped pecans and mix.
    Overhead view of adding chopped pecans into the Mexican Wedding Cookie dough.
  • Scoop 1 tablespoon of dough and roll it into a ball.  Place on the cookie sheet. Repeat for each cookie.
    Cookie dough rolled into balls for Mexican Wedding Cookies waiting to be baked.
  • Place the cookie sheet with the cookies in the oven and bake for 10-12 minutes.
    Overhead view of rolling baked Mexican Wedding Cookies into powdered sugar.
  • Cool the baked cookies, then roll each one generously in the powdered sugar.
    Overhead view of a white oval platter with a batch of Mexican Wedding Cookies, with an aqua napkin on the right side.

Video

Notes

  • Make sure that your cookies have cooled somewhat prior to rolling them in the powdered sugar otherwise the powdered sugar will melt from the heat of the freshly baked cookies. At the same time, if your cookies are completely cooled before you coat them, there is a chance that the sugar won’t stick to the cookies properly.
  • If you’re struggling to roll your raw cookie balls into smooth balls, consider chilling the dough first in the refrigerator. This will make the dough firmer which will make it easier to roll.
  • I always prefer using a standing mixer when it comes to mixing thicker dough such as shortbread - it’s just that much easier. If you don’t have a standing mixer then use a handheld mixer - it will work just as well but may require a little extra arm work!
  • These Mexican wedding cookies are perfect for special occasions or holidays. Consider whipping up a batch for Christmas, weddings and baby showers, parties, high tea with the girls, or as boxed gifts to friends and family!
  • Using a cookie scoop is a great way to ensure that you make uniform-sized cookie balls for these wedding cookies.

Nutrition

Calories: 97kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 33mg | Potassium: 17mg | Fiber: 1g | Sugar: 5g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg