Snowballs~ Mexican Wedding Cookies

by tina

Someone at work had brought in some mexican wedding cookies and they were so good. It triggered me to find a recipe and try to make them myself. I followed this recipe. It calls for pecans, but I used walnuts instead. They do require a good amount of butter, but it turned out not too overpowering in the cookies.

They kinda look like snowballs.. kinda hehe. or I must be seeing things ’cause it’s been so cold and it’s almost Christmas!! :P


  • 1 cup butter, softened (sit in room temperature for 1-2 hours)
  • 1/2 cup powdered sugar (plus ~3/4 cup more for dusting cookies in the end)
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup finely chopped walnuts

(yields approx. 50 cookies)

Here is a picture of the ingredients I used:

Finely chop the walnuts with a knife. I tried using a food processor at first, but it cut and ground up the nuts too much. I’d rather taste the pieces of walnuts in my cookie than have a walnut flour cookie..

Preheat the oven to 350F. Beat butter, powdered sugar and vanilla in the mixing bowl. (copied from the recipe)

Use the paddle attachment and mix at level 3/4 (medium) until light and fluffy.

Gradually add the flour and walnuts. Mix at level 2 (low speed) after each addition until they are well blended.

The dough should eventually look like this.

Make 1-inch balls with the dough and place them about 1 inch apart on an ungreased baking sheet. I placed them closer because I wanted to fit all 50 cookies on one baking sheet. It wasn’t a problem because the cookies dont flatten and get in each other’s way.

Bake for about 16 mins or until bottoms of the cookies are light brown. Cool 10 mins on baking sheet.

Pour the 3/4 powdered sugar in another cookie sheet/baking pan. Roll the warm cookies in powdered sugar and evenly coat them.*

*This part was the most difficult for me.  It was hard to acheive the powdered soft look since the powdered sugar kept melting on the cookie. You actually want some sugar to melt on it a little, but not too much, which is the tricky part. You also don’t want to put too much sugar coating that the cookie turns out too sweet. If you find that the sugar is melting way too much/too fast and your cookie no longer looks powdery, then I’d wait 5 more mins for the cookies to cool down a little more.

Place the cookies on the wire racks and cool completely. I made these in the evening and let them cool overnight and they tasted so much better the next day. Store in airtight tupperware and they could sustain their freshness for a week.

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2 Comments to “Snowballs~ Mexican Wedding Cookies”

  1. I think you and I should have a bake-off :)

    I like your posts. Keep them coming!

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