Recipe by Chef Rangel

These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.

Ingredients Nutrition


  1. Preheat oven to 325°F.
  2. Using an electric mixer, cream together butter, ½ cup of the confectioner’s sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
  3. Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
  4. Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
  5. Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

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