CocoChew Cookies

Mexican Wedding Cookies

Copyright 2008 by Stephen Vermeulen
Last updated: 2008 Oct 12
Mock Pie

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I found this recipe for Mexican Wedding Cookies on the web which sounded rather nice (and somewhat reminded me of some excellent cookies baked by a Swiss friend of the family), but like many such recipes it was incomplete (it is rather vague about how much of the sugar is to be added to the dough). The following is my re-implementation of it.


  • 350g white flour
  • 240g butter
  • 260g white sugar
  • 15g (1 tbsp) vanilla extract (optional)
  • 50g ground almonds
  • 50g ground pecans
  • 5g (1.5 tsp) ground anise seeds
  • 1g ground cloves


  1. preheat oven to 325F convection
  2. chop butter into small bits, say about the size of a almond
  3. put all the ingredients into the mixing bowl of your Kitchen Aid stand mixer and mix on low until it starts to come together (a minute or two depending on the size of the butter chunks)
  4. now slowly add small amounts of water as the mixer stirs, after a few teaspoons of water have been added the mixture should become one dough ball and if you stop it you should be able to remove a piece and form a 1 inch ball between your hands. The ball should stay together and should only be slightly sticky
  5. now form the dough into 1 inch balls and place on an ungreased cookie sheet (with all that butter it's a non-stick cookie)
  6. bake for 18-20 minutes, until lightly brown on the bottom
  7. makes about 30 cookies

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