These buttery pecan cookies getting rolled in a generous coating of powdered sugar TWICE after baking, just to be sure they are coated in plenty of powdered sugar. The first roll sort of melts into the cookie, but that second roll builds up a good layer of powdered sugar that makes these extra delicious. I have no idea why these Mexican wedding cookies have so many names, if they are even from Russia or Mexico originally, if they really were/are served at weddings or at tea time (is there a Russian tea culture?) or what the story is behind them. But what I DO know is that these are yummy and perfectly perfect at Christmas time. There is so much goodness going on in these cookies from the butteriness of the slightly crumby cookie to the sweetness of the powdered sugar to the ubiquitous chopped nuts. If you love holiday baking, be sure not to miss my collection of 35+ of The Best Christmas Cookies and Easy Homemade Christmas Candy Recipes! But really the BEST thing about these Mexican wedding cookies (or Russian tea cakes or snowballs or whatever you want to call them) is their melt-in-your-mouth quality. That quality is unique to Mexican wedding cookies because the butter-to-sugar ratio is 2:1. In most cookie recipes, there is more sugar than butter, so switching that up creates a really unique, rich cookie experience unlike others. They don’t flatten and spread though because of the amount of flour in the dough that helps the cookies hold their signature round snowball shape. I like to use pecans in Mexican wedding cookies, but you can use almost any nut you like: walnuts, macadamia nuts, pistachios, and almonds all would work well and can be used interchangeably in the recipe.
How to Make Mexican Wedding Cookies
More Classic Christmas Cookies for Your Holiday Baking
Hazelnut Lingonberry Linzer Cookies Chocolate Thumbprint Turtle Cookies Chocolate Andes Mint Cookies Lime Meltaway Shortbread Cookies
Easy Jam Thumbprint Cookies
Classic Buttery Spritz Cookies
Best Cut Out Sugar Cookies
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