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Mexican Wedding Cakes (Cookies)

Raven Higheagle


These delicate shortbread-style cookies are made with chopped, roasted pecans, rolled in powdered sugar and are an elegant addition to any fiesta. They are also known as Wedding Cakes, Pecan Balls, Russian Tea Cakes, Snowballs, Pecan Sandies, Swedish Tea Cakes and more.


☆☆☆☆☆ 0 votes

Makes about 3 dozen
25 Min
15 Min



  • 1 1/2 c
    butter, room temperature
  • 3/4 c
    powdered sugar
  • 3 tsp
    pure vanilla extract
  • 3 c
  • 1/4 tsp
  • 1/2 c
    pecans, chopped, roasted (see below)

  • 3/4 c
    powdered sugar

How to Make Mexican Wedding Cakes (Cookies)


  1. Preheat oven to 350 degrees. Lightly grease a cookie sheet.
  2. Add butter, powdered sugar and vanilla to a large mixing bowl. Mix at medium-high speed until completely mixed.
  3. In a separate bowl, mix flour and salt.
  4. Mix the flour into the butter about 1/2 cup at a time until well incorporated.
  5. Carefully fold in the nuts.
  6. Take a small amount of dough and roll it into a one inch ball. Or roll into a small log and shape in a crescent moon shape.
  7. Continue and place the balls, or crescents on a lightly greased cookie sheet, about 2 inches apart.
  8. Bake for about 15 minutes, or until golden brown

    Roll the warm cookies in the powdered sugar,
  9. Roasted Pecans:

    Place pecans on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.

Printable Recipe Card

About Mexican Wedding Cakes (Cookies)

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids

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