Today’s cookies are brought by Joan of Chocolate, Chocolate and more. I’m pretty sure I’m not the only one that feels that way, but you have to love a blog with that name. We’re talking double chocolate here. And Joan is one of the sweetest and most supportive bloggers I know. You may remember her from a couple of weeks ago when I shared the Dulce de Leche Layer Cake on her blog. I was so happy when she agreed to bake some cookies for us. And not just any cookies, but Mexican Wedding Cookies, one of my favorites.
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Hi all! I’m Joan from Chocolate, Chocolate and more. I’m so excited to be here with all of Roxana’s friends! I adore Roxana and her baking creativity.
Baking is my favorite thing to do. As a wife, mother of 3, stepmom to 2, and Grandma to 3, I have to feed people all the time. Yes, I cook homemade meals most nights. They need to eat. And it’s our family time. No TV, no phone, just us, food and conversation. We talk. Making these meals makes me feel good because I know it’s usually better for them that premade foods or take out.
But what I love to do is make sweets. Cookies and bars, Candy, Brownies, Muffins, Snacks, oh and I love to make Bread!
I love the holiday season. It gives me an excuse to make things like Turtle Bark, Fried Candied Pecans, White Chocolate Fudge, Homemade Caramels, Homemade Gumdrops, and I make bread for special friends.
The main thing I’m constantly making are cookies. Most cookie dough can be frozen so I’ll make up double and triple batches then just bake a few dozen at a time. Always fresh, always ready when the kids or hubby comes home and wants a treat for the next day.I remember the first time I had these cookies. My sister was making them in high school. She used walnuts because that’s what was available. Now that I’m living in Georgia, we always use pecans. Both are good. The big key in these cookies being tasty is using real butter, not margarine. You can definitely tell the difference in these cookies.
Mexican Wedding Cookies
1 cup butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 cups ground nuts
2 teaspoons vanilla or almond extract
confectioner’s sugar for rolling
Beat butter till creamy, add in sugar and beat again. Add remaining ingredients and mix well. Dough will be crumbly. Chill dough for about an hour. Preheat oven to 325 degrees. Roll dough in to 1 inch balls and place on an ungreased cookie sheet. Lightly flatten them (just so they don’t roll around) Bake for 12 minutes. Roll cookies while still warm in confectioners sugar, let cool completely then roll in the sugar for a second coating.
Thanks for having me Roxana, you can also find me on Facebook, Twitter, Pinterest and Google +
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Check out other Christmas treats part of the #25recipestoXmas event
Sending love your way,
Roxana
In El Paso these cookies are a staple at any wedding, quincinera, or party. We live near pecan orchards in the river valley of the Rio Grande so pecans are abundant here too. I love the cookies.
Yum! These look awesome!!! I just puffy heart love Joan…she is definitely one of the nicest bloggers:-)
Mexican wedding cookies are one of my all time favorites! And leave it to Joan to put in pecans! I love them with walnuts but I am going to have to try it with pecans. I want you to know that looking at your blog while eating a granola bar is not easy Roxana!
Aw yayy! Joan!!!! I love Mexican wedding cookies too!! My family always has them at Christmas so this is so perfect 🙂
These are one of my favorite cookies for the holidays!
Mexican wedding cookies are so delicious and pretty too, they remind me if snow balls. Great job Joan for the recipe and Roxana for having 25 days of awesome cookies!
I remember when Nelly made these last year and I swore I was going to make them. Well… I didn’t. I really want to try them so thanks for reminding me!
These cookies look so good, I’d definitely try them with pecans!
Great cookies – these are a Christmas tradition on my Mom’s side of the family.
Ooooh I love these cookies!
I recently discovered Joan’s blog and I didn’t move away from it for hours! 🙂
Beautiful cookies, Joan! These are a beloved holiday favourite. 🙂
Joan! Oh how I love these cookies and I always just bought them in the bag because I assumed they were hard to make. My dad wasn’t too big on cookies but he loved these – he was born and raised in New Mexico where they are everywhere – but I never made them for him because I seriously thought they were some huge production to make. I will make these soon!! Love you Joan! xoxoxo
One of my FAVORITE cookies during the holiday season (and beyond)! Joan’s blog is filled with so many wonderful treats – hard to choose what to make. Loving the 25 days of cookies series. 🙂
One of my all-time favorites! Love your series, Roxana
So nice to see Joan here with one of my FAVORITE holiday cookies. These look delicious. Happy Sunday, ladies:)
I have been meaning to make these cookies, Nelly always tells me how easy they are to make:-) I for sure know they are delicious, Yum, Hugs, Terra
Wow these cookies sound very yummy and easy to make. I’m from south africa and would like to make them but would like to know about the ground nuts what type of nuts do you use? Are peanuts ok? Or is it a diffirent type of nut? Thanks
You can use walnuts if you have in your area
My mom calls these pecan balls or Russian tea cookies the only difference is her recipe calls for 1/2 cup powdered sugar instead of granulated sugar. One of my favorites! Just made 4 dozen for a cookie exchange at work!
I adore these cookies and Joan really does make them so delicious , I could eat them all year round. thank you for posting xoxo
How many cookies does this recipe yield?
Hello Mrs. Dorado,
Depending on the size of the cookies, between 3 to 4 dozen.
Roxana
My husband said these cookies stole the show at his office Cinco De Mayo party. Thanks for the recipe!