Not pictured: steamy cup of hot chocolate. 

You probably have everything you need to make these snowy dollops of heaven right now. Mexican Wedding cookies, at their essence, are just a simple mixture of flour, sugar, butter and vanilla. (But if you want to get fancy and add some crunchy texture, grab a few pecans and throw them in.) They're super easy, yet so addictive. 

This simple recipe comes from our online producer's great aunt Patricia Silva, a Bisbee native who came across this gem when she worked in the Arizona State Prison Complex in Douglas. As most great aunts do, she eyeballs the recipe, testing out a single cookie before she bathes it in powdered sugar. (When it's ready the powder should stick easily to the cookie without melting.)

We tried these at home and boy, Mexican Wedding cookies are delicious! We can count the ways, or just give you the recipe to try for yourself. Just remember, it's better when you share!

Happy Holidays!  

Aunt Patricia's Mexican Wedding cookies

Makes two dozen cookies

  • 2 sticks unsalted butter
  • 1 cup powdered sugar (divided)
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup chopped pecans

With hand mixer, cream two sticks of butter in a bowl with 1/2 cup of powdered sugar. Add water and vanilla. Mix to incorporate. 

Gradually add flour the mixture. Mixture should be the consistency of sugar cookie dough. Fold in chopped pecans.

Take a tablespoon amount of dough and roll it with your fingers into a ball. Bake at 350 degrees for 15 to 20 minutes. Balls should be slightly golden when done. 

Take out and cool for approximately 20 minutes. When the balls are ready to be powdered, the sugar will stick but not melt. Dust with remaining half cup of powdered sugar and enjoy!


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