These cookies go by many different names! You may know them as something different, but I’ve always known them as Mexican Wedding Cookies or snowballs. Regardless of the name, these cookies are super easy to make, with a short list of simple pantry staple ingredients. They’re delicious and the perfect Christmas cookie!
Why Make These Mexican Wedding Cookies
Easy To Make Simple, Short Ingredient List Can Be Made In Advance Perfect For The Holidays! They’re Delicious!
If you are a fan of pecans, you will love these Mexican wedding cookies. They totally melt in your mouth! Ground pecans, butter, powdered sugar, yum! Together it’s the perfect combination, they work together very well and create magic in your mouth. Whether you call them Mexican wedding cookies, Russian tea cakes, or snowballs, they really are one of my favorite cookies during the holidays and not a Christmas goes by where I don’t make them!
Ingredient Notes
Pecans – The pecans really make this cookie! If you’re not a fan of pecans, you can use walnuts, almonds or hazelnuts. I usually use a food processor to grind them up. Powdered Sugar – Same as icing sugar or confectioners sugar! This is what gives us the “snowball” look. Butter – I used unsalted to control the sodium, make sure it’s at room temperature! Vanilla Extract – Without vanilla, our cookie will taste a little flat. You could also try almond extract if you like that almond flavor! Flour – All-purpose flour works best. Salt – Salt is imperative for baking! Don’t skip it.
How to Make Mexican Wedding Cookies
Tips
Storing Mexican Wedding Cookies
You can store your Mexican wedding cookies in an airtight container at room temperature for about 3 days, if they’ll last that long. If you notice that the powdered sugar on them melts into the cookie, don’t worry. Just sprinkle them with more, or simply roll them through a bit more powdered sugar. Nobody will notice or mind!
Freezing
If you want to keep your cookies for longer, or save some time around the holidays by making them in advance – this recipe is perfect for that! Simply transfer your cooled cookies to an airtight container and freeze for up to 3 months. Let cookies thaw completely before serving. If you find they’ve lost some of their “snowball” appeal, just roll them in a little more powdered sugar! No one will be the wiser.
More Related Recipes
Classic Shortbread Cookies Chocolate Pecan Snowballs Candied Walnuts Thumbprint Cookies Chocolate Rumballs Pineapple Coconut Crescents Raspberry Pinwheels
