Mexican Wedding Cake Cookies


They say that the way to a man’s heart is through his stomach—I found that it works the same way with the man’s family. The first time I made Mexican Wedding Cake Cookies for Stefan’s (my fiancé) family was more than four years ago and they’ve loved me ever since.

I originally brought the cookies to a family function when I was still considered “the new girlfriend.” The cookies are buttery, sugary and taste delicious with chopped walnuts—they’ve always been a crowd-pleaser. Stefan’s family gushed over how tasty the cookies were and begged that I bring them to all future family functions.

I found that food can be a great conversation starter and ice breaker when meeting new people. The cookies were a surprisingly helpful way for me to bond with the family. The cookies have been so highly requested that I just made them last weekend for my Stefan’s grandmother’s birthday—she was thrilled!

You may have had Mexican Wedding Cake Cookies before, but Stefan’s grandmother insists that this is the best recipe she’s ever tried—and she’s been baking for more than fifty years! These cookies are easy to make and are great for the holidays (or any time of the year). Bottom line, the moral of my story is that when you want to make a good impression, bringing baked goods never hurts!

Mexican Wedding Cake Cookies

1 C butter
1/2 C powdered sugar (plus extra powdered sugar for rolling)
1/4 t salt
1 t vanilla
2 1/4 C flour
1 C chopped walnuts
• Cream together butter, powdered sugar and vanilla.
• Slowly mix in salt, flour and the walnuts.
• Roll 1 T of the dough into a ball on an ungreased cookie sheet.
• Bake at 350 degrees for 10-15 minutes.
• Roll cookies in extra powdered sugar while still warm.

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4 Comments so far ↓

  • Liz | Oct 6, 2008 at 10:36 am

    Ashley, those cookies look great – when are you bringing them in? 🙂 Although with only six ingredients I have no excuse not to make them myself!

  • Eileen | Oct 6, 2008 at 8:41 pm

    that’s almost the same recipe I use and yes, they are delicious. I usually use pecans only because I don’t like walnuts. Your cookies look Yum!

  • Linda Rivera | Dec 6, 2009 at 11:12 am

    I was browsing your recipes and found this one. This cookie has been a traditional one in our family for several generations. To bring it up a few notches, try making it with an organic Mexican vanilla. Its wonderful !

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