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RECIPE: Mexican Wedding Cookies

Pastry chef DobrBielinski's Mexican Wedding cookies. | Jean Lachat~Sun-Times

Pastry chef Dobra Bielinski's Mexican Wedding cookies. | Jean Lachat~Sun-Times

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1 cup (8 ounces) butter, at room temperature

1/3 cup sugar

1 vanilla bean, seeds scraped out

1 teaspoon kosher salt

1 cup pecans or walnuts (or a combination), toasted and finely ground

1 cup pecans or walnuts (or a combination), toasted and roughly chopped

2 cups flour

Confectioners’ sugar for coating (about 1

1/2 cups)

Preheat oven to 350 degrees. Cream butter, sugar, vanilla bean seeds and salt until light in color and creamy. Add all nuts, stir together. Add flour and stir until combined.

Divide dough into 4 equal pieces. Roll out each piece into log about 10 inches long. Cut each log into 12 even pieces. Roll into little balls. Bake on cookie sheet lined with parchment paper until golden light brown, about 16 to 20 minutes.

Cool cookies for a few minutes. While still lukewarm, roll generously in confectioners’ sugar.

Dobra Bielinski,
Delightful Pastries

Nutrition facts per cookie: 81 calories, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 6 g carbohydrates, 5 g sugars, 1 g protein, 41 mg sodium, 0 g fiber

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