A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair!

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Recipe Summary

Servings:
48
Yield:
48 cookies
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.

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  • Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.

  • Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.

Nutrition Facts

84 calories; protein 1.2g 2% DV; carbohydrates 7.2g 2% DV; fat 5.4g 8% DV; cholesterol 10.2mg 3% DV; sodium 39.6mg 2% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
This was very good the only changes I made was I used no brandy and pecans for my nut prefererence.I recommend this cooky especially if you are a lover of Mexican Wedding cookies like myself. Read More
(14)

Most helpful critical review

Rating: 3 stars
12/20/2015
I think black walnuts have a very strong flavor so I used half cup of those and half cup of regular walnuts in the recipe. That was my only change. I thought they were still too strong black walnut flavor. The brandy flavoring was masked. But the cookie had a nice texture and the dough was easy to work with. Read More
16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/29/2002
This was very good the only changes I made was I used no brandy and pecans for my nut prefererence.I recommend this cooky especially if you are a lover of Mexican Wedding cookies like myself. Read More
(14)
Rating: 5 stars
12/18/2006
I made these cookies for my husband because the recipe sounded like one that his grandmother used to bake for him when he was a little boy. I had to substitute Kahlua for the brandy, but the result was fantastic. This is a simple and delicious cookie. I can't wait to make another batch. Read More
(11)
Rating: 4 stars
11/13/2003
This is a nice recipe for a delicate light melt in your mouth cookie. Very much like an ice cream cookie. Read More
(9)
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Rating: 5 stars
01/29/2007
AWESOME!! Read More
(7)
Rating: 5 stars
12/15/2008
Made this recipe today with French cognac & the black walnuts...EXCELLENT!!! The cognac compliments the rich distinctive flavor of the black walnuts PERFECTLY! Better than any pecan nut balls I've ever made or ever eaten. Will definitely do regularly. Read More
(6)
Rating: 5 stars
12/15/2010
This was excellent! I didn't have Brandy so I used Brandy extract! They are delicious!! Read More
(6)
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Rating: 5 stars
12/18/2011
If you are going to use brandy black walnuts are the way to go and should not be substituted for English walnuts. There is just a "different" taste about them that pairs really nicely with the brandy. Also I was lazy and skipped the confectioners' sugar at the end. I don't need cookies to be super sweet and thought they tasted fine without the extra sugar. This is quite a unique combination and I will definitely be using this recipe again. I just wish black walnuts were a little cheaper! Read More
(5)
Rating: 4 stars
12/22/2005
These were really good! I didn't have brandy so used bourbon instead and it didn't seem to hurt them! Will make a great addition to my holiday goody plates. Thanks! Read More
(5)
Rating: 4 stars
04/18/2011
This was enjoy by 75% of the family during the holiday's. Read More
(5)
Rating: 3 stars
12/20/2015
I think black walnuts have a very strong flavor so I used half cup of those and half cup of regular walnuts in the recipe. That was my only change. I thought they were still too strong black walnut flavor. The brandy flavoring was masked. But the cookie had a nice texture and the dough was easy to work with. Read More
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