Mexican Wedding Cookies


Mexican Wedding Cookies

I have adored these dainty treats for years but never gotten around to baking them myself. When my kids needed sweets for Spanish class fiestas, it was time to give them a try. I had recently tasted a friend’s batch of Mexican Wedding Cookies. When she said she’d made them from a Mark Bittman recipe, I knew I needed to look no further. Some recipes call for cinnamon. In these, the pecan and powdered sugar take the cake, um, I’m mean, make the cookie.


  • 1/2 cup pecan halves
  • 1 cup confectioners’ sugar, plus more for topping
  • 1/4 tsp. fine sea salt
  •  1 cup (2 sticks) unsalted butter
  • 1/2 tsp. vanilla extract
  • 1 3/4 cups all purpose flour


  1. Put pecans, sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture. Process until smooth. Add vanilla. Add flour and continue processing until dough is mixed into a paste-like dough.
  2. Scrape dough into a bowl. Cover tightly and refrigerate one hour.
  3. Preheat oven to 350°F.
  4. Form 1-inch balls with dough. Place balls on ungreased cookie sheets.
  5. Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use spatula to remove cookies to serving dish. Sprinkle or sift confectioners’ sugar atop the cookies to desired level of sweetness.