Mexican Wedding Cookies – a delicious recipe with butter, powdered sugar, water, vanilla, flour, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large mixer bowl beat the butter until softened.
2
Add powdered sugar and beat until fluffy.
3
Add water& vanilla and beat well.
4
Stir in flour, nuts& cinnamon (or peel if you are using that).
5
Shape dough into 1-inch balls.
6
Flatten slightly with the bottom of a glass that has been dipped in powdered sugar.
7
If the dough is hard to handle chill it for a while.
8
Place cookies on an ungreased cookie sheet.
9
Bake 325F degrees for 18-20 minutes or until lightly browned.
10
Cool on cookie sheet for 5 minutes.
11
Remove cookies and roll in powdered sugar.
12
Cool throughly on wire racks.
13
Traditionally each cookie is wrapped in white tissue paper then twist the top and shred the ends so the cookies look like bon bons.
792
kcal
Calories
56
g
Fat
66
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, ½ cup sifted powdered sugar, 2 teaspoons water, 1 teaspoon vanilla, and more.
Yes, Mexican Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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