Mexican Wedding Cookies

By on December 14, 2011

 Mexican Wedding Cookies


  • 2 cups flour
  • 2 sticks cold butter, cut into pieces
  • 1 3/4 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup almonds
  • 1/2 cup pecans
  • 1 teaspoon anise seeds

Cooking Instructions

  1. Preheat oven to 325 degrees F
  2. Grind almonds and pecans in food processor, then add butter and continue to grind until smooth.
  3. Add 1/4 c powdered sugar and vanilla, then mix again.
  4. Add flour and anise seeds and grind mix until blended.
  5. After flouring hands, roll the dough into small balls.
  6. Place them about an inch apart on an ungreased cookie sheet.
  7. Bake 15-20 minutes, or until brown on the bottom.
  8. Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.
  9. Let cool again, then add more powdered sugar.