Mexican Wedding Cookies are my mom’s favorite cookies. Their soft, melt-away texture with rich vanilla flavor and dusting of powdered sugar makes them absolutely irresistible!
These cookies are well-loved by many cultures. You may have heard them called “cuernitos” (when shaped like crescents) or “polvorones” (a nod to the sandy texture of the dough), Italian Wedding Cookies, or Russian or Swedish Tea Cakes. Regardless of the name, the concept is the same: a simple, nutty shortbread coated in powdered sugar.
While they’re often served around Christmas time, we love Mexican Wedding Cookies any time of year. With their unique round shape and distinct sugar coating, they provide a nice change up from old classics, like Chocolate Chip Cookies, M&M’s Cookies, or Snickerdoodles.
The best part about these cookies is that you only need five ingredients (plus salt) to make them! Just two sticks of butter, plus powdered sugar, vanilla, flour and pecans. Then just 12 minutes in the oven and a dusting of powdered sugar before these are ready to enjoy! Let me know if you get to try them!
in the video you said 1-3/4 cups of flour and the reciep it says 2 cups so witch is it???
Hi Anne! Thanks so much for reaching out and I apologize for the confusion. It is 2 cups flour. I hope you enjoy these. Happy baking and please let me know if I can help you with anything else. Big hugs, Marie
Can you make the dough ahead of time and refrigerate?
Hi Juan Carlos! Yes, you can make the dough ahead of time and refrigerate. Just be sure to wrap or cover tightly so the dough doesn’t dry out. Happy holiday, Marie