How To Make Spiced Mexican Wedding Cookies — Baking Lessons from The Kitchn

November 29, 2016

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Toast the nuts: Toast the pecans or nuts in a large frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Transfer to a large plate and cool completely, about 20 minutes.

These buttery, nutty one-bite cookies go by many names. Maybe you know them as Russian Tea Cakes, Italian Wedding Cookies, or Snowball Cookies. Whatever you might call them, these Spiced Mexican Wedding cookies (their most popular name) are the perfect antidote — or addition — to the sugar-studded cookie plate. With just enough heat, salt, and nutty flavor, these cookies satisfy sweetly without being cloying. And they are just as easy to make as they are to eat.

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