Hey friends! I originally published this recipe 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 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 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.
- 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.
- ½ cup vegetable shortening
- ¼ cup water
- 1 egg white
- 1 box white cake mix (15.25 oz or close)
- ½ cup chopped nuts (optional)
- ½ cup mini semi sweet chocolate chips
- 1 teaspoon vanilla
- confectioner's sugar, for dipping (about a cup)
- 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.
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.Â
Â
Yum 
I was wondering if I can use a box of vanilla cake mix instead of white beings I only have a box of vanilla?????????? Thanks Amanda
Sure can!
Could you use oil on stead of shortening in the Mexican wedding cookies? Thanks
That would change the texture. It may still turn out but I’m afraid it would need the shortening for structure.
Not a fan of shortening, can butter be used instead? Thanks!
I’m sure it can but make sure it’s cold 🙂
Thank you!
Got to try these. I think I am going to add a little coconut along with the nuts.
I hope you love them as much as we do!!
I don’t see vanilla in the list of recipe ingredients. Should it be 1 teaspoon?
I’m looking forward to making these. They look yummy!
Thanks!
Yes and I’m sorry. This is one of the recipes I posted the first year I blogged and I’m in the process of updating all of them with better photos and instructions. This one was on my list to update next and somehow I got sidetracked on updating Corn Chowder instead 🙂 I’ve fixed it now. Thank you! 🙂
How many cookies does this recipe yield?
Lawd my Jesus, these are so good! Thank you!
Thank you Joanne!!!
Oh, you temptress Christy! These are my all time favorite, and I have all the ingredients on hand. It’s probably not going to be a low carb day for me!
LOL, so sorry Beth. Hopefully you won’t fall off the low-carb wagon too terribly.
My Mother always made Mexican Wedding Cookies & Thumb Print cookies at Christmas. Brings back some very yummy memories of our family Christmas. Thank You.
I hope you get the chance to carry on that tradition Dianne!!
This is a different Mexican Wedding cookie from the one our family used to make! Ours had pecans and no cake mix, but butter and flour instead! I can’t wait to try yours now! You have introduced so many great recipes this year! It’s hard to decide which to make first!
I hope you get the chance to try them soon Betcei!!
Well, after your charming post and with the ease of this recipe, I am definitely going to try these. They are, as others have noted, not like the Mexican Wedding or Russian Teacakes that I grew up with, those were very time consuming and tricky to bake. So, on to a new variation. Thanks for sharing!
Thank you Paula, I hope you get the chance to make them soon!!
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!