We were vacationing in Guadalajara at Christmas time when I tried these cookies for the first time. They are absolutely amazing!
Our neighbour, Gabriela, brought them over for my family. I could have eaten the whole basket of cookies myself. I loved everything about them… the walnuts, the butter, the icing sugar. They were the perfect bite. Gabriela was kind enough to give me her recipe. If you have never tried these cookies before, you have to make them. They are SO good!
They’re also good dipped in white chocolate, but what isn’t good dipped in chocolate?
You can also fill them with raspberry jam. All three options are really delicious. Here’s Gabriela’s recipe.
Mexican Wedding Cookies
- 1/3 cup ground walnuts
- 1/4 cup walnut pieces
- 1/2 cup salted butter (one stick, soft)
- 1/4 cup granulated sugar
- 1 cup flour
- 1/4 cup icing sugar (and more for serving)
- 1/4 tsp salt
Preheat oven to 325 degrees.
Put 1/3 cup walnuts and the salt in the food processor and grind until fine.
Roughly chop the remaining walnuts, 1/4 cup.
Beat the butter until soft. Add the sugar and beat until fluffy.
Add the flour and the nuts. Stir until incorporated.
Form the dough into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Use a small ice-cream scooper to portion the dough.
Use the palm of your hand to form the dough into cookies.
Bake approximately 15 minutes or until the cookies are golden brown.
Sprinkle the cookies with icing sugar while they are still warm. Sprinkle them with a little more icing sugar before serving.
- To make the thumbprint cookies, instead of putting the walnut pieces in the cookie dough, roll the cookies in them and use a spoon or your thumb to make room for the jam in the centre of the cookie.