Mexican Wedding Cookies 17.03.2013

My mum got the recipe for these from one of her students. They’re stupidly easy to make, and outrageously moreish. I am high on sugar right now.


  • ½ cup icing sugar, sifted
  • 250gms unsalted butter, softened
  • 1 tbsp vanilla essence
  • 2 cups flour
  • ¾ cup of roughly chopped hazelnuts
  • Icing sugar for rolling


Heat the oven to 180C and line two baking sheets with parchment.

Cream the butter, sugar and vanilla essence for several minutes, until light and pale and fluffy.

Reduce the speed of the mixer and slowly add the flour; once it’s combined, add the hazelnuts.

Roll the mixture into small balls (around half the size of a golf-ball) and place a few centimetres apart on the baking trays.

Bake for 20 minutes, switching the trays around halfway through to bake evenly, and remove from the oven when they’re a pale golden colour.

Allow to cool before rolling them in the remaining icing sugar.

Don’t eat them all at once.

File under dessert

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Virginia makes web things and food things. Mainly bread. Oh, bread.

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