Recipe: Mexican Wedding Cookies

As part of The Twelve Days of Christmas Cookies thing I’m doing, I’m mixing in a few family recipes.

This is our version of Mexican Wedding Cookies.

I always remembered them as being the one green cookie we made each year - though they don’t taste anything like green. It’s just food coloring after all.

In doing a bit of research on the name, this is a style of cookies originally called Russian Tea Cakes, but the name changed (and splintered) in the post-WWII Cold War period.

Mexican Wedding Cookies


  • Two sticks of butter
  • ¼ cup of granulated sugar
  • 1 teaspoon vanilla extract
  • Green food coloring
  • 1 cup finely chopped pecans (or other nuts)
  • 2 cups all purpose flour
  • Confectioners sugar for rolling post-bake


Preheat oven to 325 Fahrenheit.

Cream together the butter and sugar.

If you’re new to cookie baking: “creaming” means beating the butter and sugar together until it gets kind of light and fluffy. A mixer of some sort makes easy work of it, but you can break out a wooden spoon and make it happen eventually.

Add the vanilla and a bit of green food coloring.

Mix in the flour and chopped nut meats.

Roll the dough into 1-inch balls (a cookie scoop really helps standardize things).

Bake on a ungreased cookie sheet 18-20 minutes. They don’t spread much, so you only need an inch or so between them.

Let the cool for a few minutes before rolling in confectioners sugar while still warm.

Photo of the original family recipe.

Chris Vannoy @v