Mexican Wedding Cookies & American Tea Time [RECIPE]

Good Evening Everyone!

How are you? It’s been a few days since we last spoke. Are you doing well? Tomorrow marks the start of the weekend (yay!). I don’t know about you, but I’m ready to curl up and slow down. Speaking of slowing down, I have a nerd-confession: even though I was born, raised, and have hardly traveled much outside of the U.S…. I love all things British. Can we just pause for a moment and all swoon at the quintessential British accent? I know, I know… I’m such a girl. But seriously it’s awesome. Even cockney makes me laugh and feel all giddy inside. I am a total U.K. wannabe, y’all. I watch videos about the various places in and around London. I swoon at the pretty beaches around Brighton. I sigh with envy at the lush, rolling hills of the Scottish highlands. I dream of gallivanting across the U.K. to visit every Harry Potter movie spot and even learn to ride a broomstick at Alnwick Castle! But the one thing that I wish so badly had made it across the Atlantic to America is tea time.

Now for all my fellow Americans you’re probably thinking, “yeah, but that went out the window and into the Boston Harbor when the tea tax came.. blah blah blah”. To which I reply, “okay fine. But then why do people still throw tea parties for little girls?”. I mean c’mon, finger sandwiches and petit fours? Scones, jam, and clotted cream? Sign me up!! But I live in America. The home of…. burgers and fries? Deep dish pizza? Hotdog eating contests? Don’t get me wrong, I love my country, but there is a sense of coziness yet refinement in tea time. It’s warm and inviting, yet elegant and debonair. Okay I’ll stop gushing as I’m sure you get my point.

So what’s a Noob Chef to do when tea time is several thousand miles that way? *Points East*

You bring tea time home, of course! 🙂 These Mexican Wedding Cookies are delightful and surprisingly easy to make. My daughter loved crushing the pecans to add to the simple batter of butter, powdered sugar, and flour. The trick to keeping wedding cookies in the perfect ball-shape is to keep your dough cold. I popped mine in the fridge for about 15 min. before they baked and they were easy to shape. To be honest, they didn’t last longer then a day (hehe!). They tasted divine and when we paired it with a cup of tea… y’all… Queen Victoria would swoon over these cookies. That’s how great they are! Trust me on this one.

So to all my fellow U.K. readers out there: Hi! I totally wish I lived there to bask in your country’s culture, but until then… enjoy this recipe everyone! 🙂 And as always, keep on cooking ❤


Traditional Mexican Wedding Cookies

Courtesy of: Genius Kitchen

Makes: 3 dozen small cookies



  1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
  2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
  3. Chill dough if it seems too soft.
  4. Form dough into 1 1/4″ balls and place onto parchment-lined or ungreased baking sheets.
  5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
  6. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

NOTE: Forming dough into 1″ balls will increase yield to 48 cookies.


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