Mexican Wedding Cookies

These rich, buttery celebration cookies are perfect for gifting or serving guests. With flavourful crushed nuts inside and a zing of freeze-dried raspberries on top, they’ll be your new favourite cookie.


  • 35 min
  • Makes Roughly 40 cookies
  • Easy


½ cup Natural Almonds

½ cup Raw Shelled Pistachios

250g butter, room temperature

½ cup sugar

1 ½ teaspoon vanilla extract

2 teaspoons water

2 1/4 cups flour sifted

¼ teaspoon salt

1 cup icing sugar, for rolling cookies in

Optional: freeze-dried raspberries and chopped pistachios to garnish as desired.



Place the nuts in a food processor and blitz until you have a rough crumb.


Place the butter and sugar in a medium-sized bowl. Use an electric beater to cream together until fluffy and lighter in colour. Add the vanilla and water. Beat briefly.


Add the flour, nut crumb and salt. Mix at a low speed until just combined. Place dough in the fridge to chill for 2-3 hours.


Preheat the oven to 165 degrees Celsius. Roll rounded teaspoons of dough into balls and place on a lined baking sheet (do not flatten). The cookies will expand just a little so allow a little bit of space between them on the tray.


Bake for 15-17 minutes until lightly golden. Remove from the oven and leave to cool for a few minutes before transferring to a wire rack.


Roll in icing sugar while still warm (not hot). Garnish with Free-dried raspberries and pistachios at this point if using. Once cooled completely, store in an airtight container for up to 2 weeks.

Created by Kelly Gibney