Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
Can I use pistachios instead of nuts.
Hi Salwa, yes, these will work beautifully with finely chopped or crushed pistachios.
I left the dough in the fridge overnight and it seems to be a bit too crumbly/won’t stick together in balls. I let it sit out for a while in a relatively warm environment. Is there anything I can add to make it stickier?
Try flicking the crumbly dough with cool water and gently working it with your hands until it holds its shape. You’ll likely only need 2 tablespoons of water, tops. This is a dryer dough, but it shouldn’t form crumbs, per se. Hope that does the trick!
same here did you add water like this person said i would like to know asap pl;ease before i toss it ive never made these before
Did these turn out for you? I’m guessing your dough was too floury. I hope you did not toss the dough. It is on the crumble side, but it should hold together when you shape it into the balls. If the balls are too crumbly to hold their shape, you might as well see if the water-flicking trick will work, because there’s no loss, is there? Press on, and good luck!
I added about three tablespoons of water and it worked just fine but can you tell me why do you rolled the dough with powdered sugar before baking and then again after
Are these cookies good for you. (sorry this is for a project for my spanish class.) Also, do you need to do anything different when using almonds?
When using almonds, you’ll want to chop them finely with a knife or in a food processor. You can’t crush them in a bag with a rolling pin, like in the recipe photos above.
As for your other question, these cookies are not health food–they’re cookies, and full of empty calories! But they are made with wholesome ingredients and love. A few homemade cookies are certainly not bad for you. Enjoy your Spanish class. Will you be serving them these cookies?
Phenomenal!!! Great recipe. Will use again and again. :)
Heather made these every year Christmas call them wedding cookies. I miss my mom I am going to make these cookies this year. Thank you for the recipe
Hi, Candace — You’re welcome. I hope they bring back good memories. Merry Christmas!
Delicious! Alittle on the dry side. However they are crispy on the outside and soft on the inside and they just fall apart in your mouth! Very good just a little dry. Will try again!
Terrific!! My husband said these were the best he has had and he is a connoisseur of Mexican Wedding Cookies.
Cookie tastes delicious but the powder sugar is moist on the outside not dry to the touch. ?? Any thoughts on why ?
If you rolled the cookie in the powered sugar before cooking it will liquify because of the heat. When you reroll the cookie while it is still warm, the moisture will cause it to become tacky.
Exactly, Tiffany. I like to do a double roll: once before baking, once after. The humidity level will also influence this.
They are delicious but mine flattened out once I bake them. This is never happened to me before and I’m wondering if it’s the outside temperature because I just recently moved to Florida and the first time I haven’t made them in freezing weather.
Whoa, Karen, I’ve not ever seen that, either! Hmm. If the dough is warm or greasy-soft, then the cookies might spread. To be safe, maybe chill the shaped cookies 30 minutes, THEN roll them in the sugar, and then bake. Any other Flordians want to chime in?
room temp butter in florida is almost melted. dont let the butter get room temp. just softened a bit.
december was the worst time to bake christmas sweets in fla for me.
I have Diverticulitis can I make these without tiny pieces of nuts? Will it come out good
My granddaughter does not like nuts so I make the same cookie mixture without the nuts for her and they are good.
Yes, do omit the nuts and give these a go. They’ll be more like crumbly, tender shortbread cookies. If you like, to keep them interesting, add some finely grated orange zest. Happy baking!
Wonderful cookies! They turned out beautifully! I appreciated the careful and detailed instructions as I am not a baker by any stretch of the imagination. Thank you!Not being a baker, I’m wondering what the purpose is for making a flattened dough before refrigerating? Thanks! *
I’m assuming it’s so the dough will cool evenly.
That’s a great question. Flattening the dough before chilling it increases the surface area, so when you take it out of the refrigerator it does not take as long to soften to a workable temperature for shaping cookie dough balls.
In fact, when I was young, we’d make cookie dough and shove the batch in a giant Tupperware bowl. It would take *forever* to be soft enough to use. So I know this firsthand. No reason to wait longer for cookie-making than necessary! Happy baking, keep going, and keep sharing your experiences with us!
These were amazing! I had some doubts having never made these before, only eaten the grocery store ones. I added 3/4 tsp cinnamon and chilled the dough for 1 hour and they were so delicious! Everyone loved them- easy to make, flaky, and buttery! I recommend toasting the pecans…just don’t burn them on your first attempt . Keep the burner on LoW!
I added 2 tablespoons of brown sugar bourbon and a tablespoon of cardamom. Yum!!!
I made these with Earth Balance instead of butter (making them vegan) and they were absolutely delicious!!
In step three WHICH measurement of sugar goes in? It reads as if only 3/4 C goes in and the remaining 1 1/4 C measurement is for coating.
My husband said “can you save them?”
I said “no, you can’t put enough sugar on the outside to make up for what’s lacking on the inside”
He said “Like people”
you’re both so reliable and I just couldn’t put my hands on my recipe and you’re both always so reliable. Boo.
Hi, Jacqueline! I’m so sorry these cookies didn’t work for you! Yup, 3/4 cup of powdered sugar goes into the dough and the other 1 1/4 cup is for coating the cookies. I’ve modified the instructions to make this a little more clear.
They were absolutely perfect. Texture, sweetness everything turned out amazing . Thank you so much for sharing this !
I made these tonight and made it exactly as stated above with a cooking time of 18 minutes and it was way to long. All the bottoms were burned! :(
The best recipe for these cookies. Nicely detailed. Thanks!
I’ve made this recipe several times and every time it never disappoints! Love this recipe and surpasses all others I’ve tried. So if you’re looking for an awesome Mexican cookie, look no further my friends.. this is it!
Right ! Absolutely delicious .
I love this recipe!! And so did everyone else at my office. I was wondering if I roll the dough to a 1” thickness could i possibly use a small deep star cookie cutter?
Yes! I think that would work but honestly I’m not 100% sure. Once you cut them into stars, I might pop them back into the fridge for 20-30 minutes to let them chill up again. Just make the cookies. pop them in the fridge, and then pre-heat your oven. By the time the oven is hot, try baking them then! The extra chill time will help keep the form of the cookies.
Come back and let me know how they turn out if you do this!