This wonderful sugar cookie is a well-known favorite.

Lana

Gallery

Recipe Summary

Servings:
24
Yield:
2 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven 350 degrees F (150 degrees C).

    Advertisement
  • Mix the flour, sugar, salt, and nuts together in a medium bowl. Stir in the vanilla. Either with your hands (my favorite way) or with a pastry cutter, work the butter into the flour mixture until it becomes a ball. Shape the dough into 24 one inch flat circles, and place on a cookie sheet.

  • Bake for 30 minutes or until they are lightly browned. After they have cooled on a rack, dust them heavily with confectioners' sugar.

Nutrition Facts

148 calories; protein 1.6g 3% DV; carbohydrates 11.1g 4% DV; fat 11g 17% DV; cholesterol 20.3mg 7% DV; sodium 54.8mg 2% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2005
This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball slightly larger than the size of a small marble cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie. Thanks Lana for the recipe! Read More
(33)

Most helpful critical review

Rating: 3 stars
03/28/2005
After 20 minutes they were too brown. Cook only 15 minutes. Read More
(14)
25 Ratings
  • 5 star values: 15
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
04/29/2005
This was a good recipe for one of my favorites. Picture a pop in your mouth cookie with the texture of a powdered lemon cookie. The trick to not getting a bland dry cookie is the cookie to sugar coating ratio when you roll them in the powdered sugar. The cookie should be a small ball slightly larger than the size of a small marble cooked through but not browned so the flavor is mild. Then while they are a little warm still you coat them in the powdered sugar. After they are cool you coat them one more time. This creats a wonderful smooth coating that melts in your mouth right before the inside crunch from the cookie. Thanks Lana for the recipe! Read More
(33)
Rating: 5 stars
11/10/2006
I have been looking for this recipe for years. The only time I have ever had these they were store bought but I loved them. These are great and easy... Read More
(17)
Rating: 3 stars
03/27/2005
After 20 minutes they were too brown. Cook only 15 minutes. Read More
(14)
Advertisement
Rating: 1 stars
05/08/2003
Hard and tasteless. I've had Mexican Wedding cookies several different ways but never this bad. Read More
(13)
Rating: 5 stars
12/22/2010
Wonderful cookies. Very few ingredients and fast to make. Tried them as a "plan B" do to the failure of another dessert I was making for a Mexican potluck. With time running out I found this recipe and still made it to the party on time! Real keeper and a big hit at the potluck. UPDATE: 12/22 Six months can't believe there hasn't been more kudos posted to this recipe!! Made it again tonight to give as gifts tomorrow. This is one fast and bullet proof cookie to make. It's easy looks great and tastes wonderful! Read More
(8)
Rating: 5 stars
09/22/2005
absolutely delicious. even substituting the pecans for walnuts worked. Read More
(8)
Advertisement
Rating: 5 stars
12/16/2003
The easiest cookie recipe ever! This is by far the best version I've tried of Mexican Wedding Cookies. Taste fantastic and look gorgeous too. Read More
(6)
Rating: 5 stars
12/03/2009
These were AWESOME. Not too sweet but nutty and buttery. I've tried other recipes but these were by far the best I've ever made. I made one change and that was to cook only 20 minutes. They were perfect! Read More
(6)
Rating: 5 stars
04/14/2009
These are wonderful. I read some reviews and I also only cooked for 15 - 20 minutes. I used half butter shortening and half butter and rolled them in the sugar after cooling for a few minutes and then again when completely cooled. My son and husband loved these also! It's a keeper for us! Read More
(6)