I have heard of this cookie by so many names – Mexican wedding cookie recipe, pecan sandies, Swedish cookies or almond ball cookies.
Whatever you call them this is probably my all time favorite cookie recipe and I just call them fabulous.
I remember this recipe as Christmas cookies. My Auntie Angie made them every year at Christmas. They were as light as a feather and topped with a light coating of icing sugar that got all over your lips no matter how neat you tried to be.
I looked forward to these cookies every year when I visited Auntie Angie and had to have at least two. Auntie Angie isn’t with us any longer, but the memory of her fantastic cookies (and other baking) lives on in all of us.
I have had Mexican wedding cookies many times since and I notice one big difference. When most people make them they come out a bit hard, not like the crunchy but light cookies Auntie Angie made. I am pretty sure that is because most people don’t take the time to really cream the butter.
Creaming the butter well is very important to a cookie recipe. It makes the butter (in this case a combination of butter and shortening) light and fluffy and produces a MUCH nicer cookie than if you skimp on this step. So take the time to cream the butter and shortening together well, for at least two minutes, or until the mixture becomes light colored and a bit fluffy in texture.
I hope you give these Swedish cookies – or almond cookies or Mexican wedding cookies, whatever they are called – a try. The are absolutely delightful and I am sure all of your family and friends alike will love them.
They are perfect Christmas cookies and make a great addition to a Christmas cookie plate or Christmas cookie exchange.
Mexican Wedding Cookie Recipe
- 1/2 cup shortening
- 1/2 cup butter, or margarine, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon salt
- 2 cups flour
- 1 tablespoon water
- 1 tablespoon vanilla extract
- 1 1/4 cups almonds, finely chopped
- additional sifted powdered sugar
- Preheat the oven to 350°F.
- Cream the shortening and butter until light and fluffy. Add 1 cup of powdered sugar and the salt, mixing well. Add the flour, water, vanilla and almonds, stirring well. Shape the dough into 1 inch balls. Place the balls on ungreased cookie sheets. Slightly flatten each cookie if desired.
- Bake at 350°F for 15 minutes.
- Remove the cookies from the sheets and roll each one in the additional powdered sugar to create a coating. Store in an airtight container. Makes about 3 dozen cookies.
- Make sure to cream the butter and shortening together well, until it is light and fluffy in texture. It will ensure a much nicer cookie than if you skimp on this step.
- Replace the almonds with finely chopped walnuts or pecans if you prefer. All will taste delicious. Do make sure the nuts are chopped into fairly small pieces though as this is a more delicate cookie.
- You can use all butter if you prefer, rather than the butter and shortening mix. The cookies will come out richer in flavor.