Mexican Wedding Cookies

These traditional Mexican Christmas cookies are usually made with pecans, here we use pistachios. Feel free to use pecans or walnuts and make them year round.

Serves: 60Hands-on: 25 minutesTotal: 4 hours 50 minutesDifficulty: Medium

Serves: 60


  • 1⁄4 cup shelled pistachios
  • 1 cup butter
  • 2 1⁄2 cups all-purpose flour
  • 1 3⁄4 cups confectioners’ sugar, divided
  • 2 tsp. vanilla extract
  • 1⁄2 tsp. salt


  • Grind the pistachios in a food processor. Soften the butter in a medium-sized mixing bowl by stirring with a spoon.
  • Add the ground pistachios, flour, 3⁄4 cup sugar, vanilla, and salt to the butter; mix until a stiff dough is formed. Cover and chill in the refrigerator for 4 hours.
  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper
  • Form the dough into balls about 1-inch in diameter. Place on prepared baking sheets and bake for 10 minutes. The cookies should be firm but not brown.
  • Remove the cookies from the oven and roll them in the remaining confectioners’ sugar. When the cookies are cool, roll them in the sugar again.