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Mexican Wedding Cookies

Mexican wedding cookies or Russian tea cakes are known for their irresistibly nutty taste and powdered sugar topping on their rounded snowball shape.
Author Marty's Musings


  • 1/2 cup powdered sugar
  • 1 cup butter softened
  • 2 tsp vanilla
  • 2 cups whole wheat pastry flour
  • 1 cup finely chopped pecans
  • 1/4 tsp salt
  • 3/4 cup powdered sugar


  1. Preheat oven to 325 degrees.
  2. In large bowl beat 1/2 cup powdered sugar, butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, pecans and salt until dough forms.
  3. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  4. Back 13-17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
  5. Place 3/4 cup powdered sugar in small bowl. Roll cookies in sugar. Cool completely, about 15 minutes. Roll in powdered sugar again.
  6. Cookies can be kept in an airtight container and frozen up to 3 weeks. After cookies are thawed reroll in powdered sugar.

Recipe Notes

Cookies are delicate so take care when rolling in powdered sugar. If necessary, dip them in powdered sugar instead.
Do not overbake.