Mexican Wedding Cookies


There are only five days left until Christmas Eve and Hanukkah! I cannot believe it. I am now on winter break and am having the time of my life baking cookies all day. The first cookies I baked on break were these Mexican Wedding Cookies, also known as Russian Tea Cakes or Snowball Cookies. They are little bites of powdered sugar, and that’s it. No, haha, I’m kidding! Though they may look like little balls of sugar, there is so much more inside {Waitress reference 😉 And listen to this song while you make these cookies, please!}


Beneath the layer of powdered sugar, you will find a delightfully crispy outside and a buttery inside. They are filled with toasted pecans, creating the perfect crunch. And the cookies simply melt in your mouth when you eat them, no joke! Insane yumminess factor over here.


But I will warn you of a few things my family learned from the experience of eating these:

a) Don’t leave the cookies out on the counter after you make them. Hide them for your own good. Trust me on this.

b) Don’t eat these while laughing. Unless you want to be covered with sugar and let your dog lick it off you. In that case, I’m perfectly fine with it.

c) Do not not enjoy these! Wait… doesn’t that mean… ENJOY THESE because they’re amazing and you’ll adore them beyond belief.


Ooh, and they’d be the perfect treat to bring to a holiday party! Just saying 😉

With that, I think you’re ready to make these beauties! Below I’ve included my top three favorite Christmas songs for you to dance to while baking the snowball cookies! Enjoy, everyone J


Christmas Coming Home by Lennon and Maisy

That’s What Christmas Means to Me by Stevie Wonder

Sleigh Ride by Take 6


Mexican Wedding Cookies
Yields 12
Vegan, Paleo
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  1. 1¾ cups blanched almond flour
  2. ¼ cup arrowroot flour
  3. ¼ tsp sea salt
  4. 6 Tbs sustainable palm shortening (or sub butter)*
  5. 3 Tbs pure maple syrup
  6. ½ cup toasted pecans, chopped
  7. ½ cup organic powdered sugar**
  1. Preheat your oven to 350° F and line a cookie sheet with parchment paper.
  2. Using a food processor, pulse together the flours and salt until combined. Pulse in the shortening and syrup until the mixture forms a dough ball.
  3. Remove the blade from your food processor and stir the pecans into the dough using your hands.
  4. Form the dough into 12 balls, 1½ tablespoons each. Place on the cookie sheet, evenly spread apart.
  5. Bake the cookies for 12-14 minutes, or until slightly golden-brown on top. Let them cool for 5 minutes on the cookie sheet.
  6. Sift your powdered sugar onto a plate to remove any lumps. Roll the cookies on by one in the sugar, coating all sides.
  7. Serve the cookies and enjoy! Leftovers can be stored on a plate at room temperature, covered lightly with tin foil.
  1. *I have posted a link below for the brand of palm shortening I use. It is organic, sustainable, and a great substitute for butter. If you're not dairy-free or vegan, feel free to use butter.
  2. **I have posted a link below to the organic powdered sugar I use. It's grain-free but not paleo. So if you want a paleo option, use the link below that.
Goodies Against The Grain

Palm Shortening

Organic Powdered Sugar

Powdered Sugar Recipe

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