Mexican wedding cookies & Engagement photos!


Mexican Wedding Cookies

Alright guys, the month of experimenting in the kitchen begins! After weeks of complaining about studying, I finally took and passed my qualifying exam on Friday. Wahoo! A free woman! Up next: dissertation (no big deal, right?). But first, a break. Early Saturday morning began with puffs of flour tossed around the kitchen, baking sheets clanging an early morning alarm for Lucas, and butter. Lots and lots of butter. Some people might cheers over a nice chilled glass of beer…I celebrate by mixing butter with flour and throwing the beer into the batter to bake at 400°F. Spoiler alert: the beer went into a cake that turned into a disaster, but more on that later in the week. Sunday was a repeat baking festival in my kitchen, but this time I had to get my mojo back from the cake mishap with a time-tested recipe for these powdery Mexican wedding cookies.

Almond Mexican Wedding Cookies

This recipe comes passed down from my namesake, Sarah. A few years ago, we set out to make a batch of these cookies for some event (a fundraiser bake sale, perhaps?), but by the time we were done rolling them up in powdered sugar, her daughter Sofia and I had eaten so many of them that we ended up having to make an entirely new batch.

These are not the same powdered sugar confections you often get over the holidays on an assorted platter  from your neighbor that wind up uneaten when all the pretty icing-covered cookies are gone. No, these are special. These are the first ones you eat. As soon as I got engaged, Sarah asked me what job she could help out with and I told her I didn’t yet know many details, but I did know I wanted her to make these nutty, buttery, sugary cookies in bulk. And since I’m also revealing a selection of our engagement photos today, I figured it was appropriate to mark the occasion by sharing these Mexican wedding cookies (scroll down for recipe).

Mexican Wedding Cookies Bite

And for the main event! In the midst of studying a few weeks ago, I took a break from the books to act all lovey-dovey  in front of the camera with my main squeeze. We had a blast running around town with our amazing photographer Em (Gem Photo) and are tickled pink with the results of the shoot. See her blog post about it here, and check out a few of our favorites below.

Ice Cream Engagement Photos

We started out at the Berkeley Farmer’s Market, where we awkwardly handled various fruits and veggies trying to figure out how to “act natural” with the paparazzi following us around. The local vendor who didn’t charge me for the satsuma mandarin I picked out must have mistakenly thought we were famous for something. We snatched up this gorgeous bouquet (filled with berries!) and grabbed a scoop of our favorite Ici Ice Cream before heading over to the Cheeseboard to act giddy again. Because giddy is what newly engaged couples do, right?

Park Engagement Photos

Then off to Lake Anza in Tilden Park for a picnic. Look how happy and relaxed we are in that picture; you can’t even tell that a mud-covered pup is about to run through the middle of the scene. Up in Tilden Park is where the real photography magic happens – more than half of them shot on film. Did I mention how much we love how they turned out? (Thanks, Em!)

Park Engagement PhotosTilden Park Engagement PhotosTilden Park Engagement PhotosTilden Park Engagement PhotosTilden Park Engagement Photos

And now for the Mexican Wedding Cookie recipe!

Mexican Wedding Cookies Stand

Snixy Kitchen Wedding Posts:

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Mexican wedding cookies
Yields: 1½ dozen
  • ½ cup unsalted butter, softened
  • ¼ cup powdered sugar (plus about ½ cup for rolling)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or gluten-free cup4cup)
  • ½ cup pecans, toasted, finely chopped (in a food processor)
  1. Beat the butter on medium-high speed in the bowl of an electric mixer until light and fluffy.
  2. Add the ¼ cup powdered sugar and vanilla extract.  Mix to combine.
  3. Beat in the flour and pecans until completely combined.
  4. Roll the dough into a ball and wrap with plastic. Refrigerate until chilled, about 30 minutes.
  5. Preheat the oven to 350º F.
  6. Roll about a tablespoon of dough at a time into a ball and place on a parchment-lined baking sheet about ½-inch apart.
  7. Bake until the bottoms are lightly golden brown, about 15 minutes. Let cool for a few minutes, then roll each cookie in powdered sugar and transfer to a cooling rack.

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  1. Snix, you guys are cute as pie!

  2. Sheri says:

    Yes, these are special cookies! The engagement photos are pretty special too!!

  3. Veronica says:

    What beautiful engagement photos! I love your recipe and the cookies are my favorite. So happy for you both!

  4. Lane Schmidt says:

    Hi Sarah! You two are the cutest couple! Will you share with me who took your photos, please? Just email me at my home email.
    And, ahhh the Mexican Wedding cakes are one of my very favorites. They melt in your mouth and usually show up on my waist!
    Merry Christmas and thanks!

  5. Congrats, you guys look so cute in these photos! I love the recipe as well, anything with few, simple ingredients is a plus in my book.

    • SnixyKitchen says:

      Thanks! The engagement photos were taken by Gem Photo ( and she did about half of them with film and half digital. You should check out her stuff – really amazing!

  6. joan says:

    Saw these on TasteSpotting and had to come see what nuts you use in yours. Pecans are the best! Love these. They melt in your mouth!

  7. I have been dying to try these! I have never had them before, but they really are pretty! Your engagement pictures are BEAUTIFUL! WOW!

  8. Jes says:

    Found this thru pinterest but, I found it very interesting. This same recipe has been in my family generations. We can trace it back to a couple of greats-grandmas to the ones who lived in Germany during the World Wars. And , we call them Russian Tea Cakes. We have them only at Christmas time.

    • SnixyKitchen says:

      Yeah! I’ve seen them under many names. My German landlords say they have a different name for them in Germany too that basically translates to butter nut cookies. Either way, I love them!

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