Grandma's Mexican Wedding Cookies

Grandma’s no-fuss recipe proves that the best Mexican wedding cookies don’t need complicated techniques, just quality ingredients and proper mixing.

The combination of softened butter, sifted flour, and ground nuts creates that characteristic sandy, tender crumb that makes these cookies so addictive.

Rolling them in powdered sugar while they’re still warm from the oven helps the coating stick and creates that beautiful white finish.

Pro Tips

• Use any nuts you prefer (pecans, walnuts, or almonds all work beautifully) ground fine in a food processor
• Soften butter to room temperature for easier mixing and better incorporation with the dry ingredients
• Form 1½-inch balls for uniform baking (they won’t spread much, so size them how you want them)
• Store in an airtight container with parchment between layers to keep the sugar coating pristine