spiced mexican wedding cookies

October 29, 2010

Tomorrow I am getting married (again) to the love of my life. Let’s have some cookies to celebrate, shall we?

These cookies are powdery and crunchy, much like biscotti. Eating one alongside a cup of hot coffee or chai is a total pleasure.

They have great flavour from the cinnamon, vanilla, cardamom, and cloves – they’d make excellent holiday cookies, but we have a wedding to celebrate!

Spiced Mexican Wedding Cookies

from The Kitchn

Makes 12

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup plus 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup ground almonds, pecans or walnuts (I ground mine with a mortar and pestle)


  1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
  2. Cream the butter and 1 cup powdered sugar until smooth. Beat in the vanilla. Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, clove and salt. Add the ground nuts and stir until well-blended. Form dough into a 2″-wide log, cover and chill in refrigerator until firm, about 30 minutes.
  3. In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon. Set aside.
  4. Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart. Bake for 15 minutes or until just beginning to brown. Remove from oven and set on cooling rack until cool enough to handle, but still warm. Using a small sieve, dust the tops with the cinnamon sugar mixture.

Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency. Don’t be alarmed when you’re mixing the dough and it seems dry. It’s okay, I promise. Cooling it in the fridge will firm up the dough and it should turn out just dandy.

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