Hey friends! I originally published this recipe for Mexican Wedding Cookies in 2008, my first year of blogging! I’ve recently updated the photos on this old family favorite and hope you get to enjoy the cookies for yourself soon!
My mother used to make these Mexican Wedding Cookies especially for me when I was a little girl because I loved the Danish Wedding Cookies that were sold in the grocery stores. All you had to do was ask for that pink box of cookies and within a day or two, a plate of these would appear on the table! (Did I have her trained, or what?)
These Mexican Wedding Cookies float away somehow, or magically disappear into another dimension when you aren’t looking. Although I make every manner of cookie throughout the year, these always feel extra special to me. Part of that is because of so many childhood memories attached to them, but another part is the tender lightness of the cookie, tiny unexpected pockets of chocolate, and angelic coating of confectioner’s sugar.
I guess they taste magical because they really are.
Coconut Oil As An Alternative to Shortening
Can’t Find Mini Chocolate Chips?
How To Make Mexican Wedding Cookies Step by Step Pictorial
A Little Yolk And You Will Be Just Fine…
- Roll dough into one inch-ish balls with your hands or use a cookie dough scoop.
- Place about two inches apart on ungreased cookie sheets.
- Bake until almost set, about ten minutes.
Like this. You aren’t going for browned here, just almost done looking.
Ingredients
- 1/2 cup vegetable shortening
- 1/4 cup water
- 1 egg white
- 1 box white cake mix 15.25 oz or close
- 1/2 cup chopped nuts optional
- 1/2 cup mini semi sweet chocolate chips
- 1 teaspoon vanilla
- confectioner's sugar for dipping (about a cup)
Instructions
- Preheat oven to 375.
- In a large mixing bowl, place shortening, water, vanilla, and egg white. Beat with an electric mixer at medium speed for about a minute. Add cake mix. Beat again with mixer until smooth and no lumps remain, about two minutes. Add in nuts (if using) and chocolate chips. Mix once more just until incorporated.
- Shape dough into one inch balls. Place about two inches apart on ungreased cookie sheet. Bake until almost set, about ten minutes.
- While warm dip tops in powdered sugar, cool.
Nutrition
Courage is fear that has said it’s prayers.
Don’t hide from fear…make fear hide from faith!
~Submitted by Dianne Smith. Submit your quotes here.
I made these yesterday and they actually flattened out and I wondered whether I did anything wrong. I used a scoop to measure. Thanks….they are delicious!
Mine flattened as well even with using a scoop. I even let the dough chill in the refrigerator prior to baking.
When baking I use shortening in sticks so it is easier to measure.
Good idea Barbara!!
I already used nuts, very deliciouss thank you!