Mexican Wedding Cookies

from ButterYum
makes 2 dozen cookies


  • 1/2 cup toasted nuts, finely chopped (1.75 ounces or 50 grams) 
  • 1 cup powdered sugar (4 ounces or 115 grams)
  • 1 cup unsalted butter, room temperature (8 ounces or 227 grams)
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon fine salt
  • 1 3/4 cups bleached all-purpose flour (8.75 ounces or 250 grams)
  • additional powdered sugar for dredging


  1. To chop the nuts, place them in the work bowl of a food processor fitted with a metal blade, along with 1 cup powdered sugar;  pulse until nuts are finely ground. 
  2. Add butter, vanilla, and salt; process until smooth, scraping the sides of the work bowl as needed. 
  3. Add flour and pulse until dough clumps together in a ball.  Alternately, you can combine all the ingredients by hand, or using a stand mixer.
  4. Wrap dough in plastic and refrigerate for 1-3 hours. 
  5. Preheat oven to 350F. 
  6. Divide dough into 24 equal portions and roll each into a ball. 
  7. Place on silpat lined cookie sheet, about 1 1/2 inches apart and bake for 20 minutes until the edges just start to brown. 
  8. Remove sheet pan from oven and let cookies rest for 3 minutes before dredging in powdered sugar (do this while the cookies are still warm). 
  9. After dredging, allow the cookies to cool completely on a wire rack and dredge in powdered sugar a second time. 
  10. Store cookies in an airtight covered container at room temperature for up to a month (they'll never last that long once you taste them!).  Enjoy!

adapted from Rose's Christmas Cookies