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  • 10oz / 280g Soft Butter

  • 6oz / 170g Plain Floor

  • 8oz / 225g Finely chopped Almonds

  • 2oz / 55g Finely chopped Pecans

  • Orange Rind Grated

  • 1tsp Vanilla Essence

  • 1 Egg Yolk

  • Icing Suger

Mexican Wedding Cookies.jpg
  1. Beat the butter and sugar until light and fluffy.

  2. Stir in the flour, nuts, orange rind, vanilla essence and egg yolk.

  3. Measure each cookie based on a tablespoon amount, form into small balls.

  4. Place in an oven tray and refrigerate for about 30 mins.

  5. Cook in a medium oven (350ºF) for about 20 - 25 mins.

  6. Cool and dust with icing sugar.

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