Cooking and Recipes

Maple Walnut Mexican Wedding Cookies

This morning I am making Maple Walnut Mexican Wedding Cookies to bring to my sister-in-law’s house for Thanksgiving.  They never allow me to bring anything — either because they are the kind of people who like to do all the cooking themselves (which I understand) or they don’t like my cooking.  Either way, as a naturalized southerner, it is not possible for me to show up at someone’s home empty-handed, so I am making cookies.

Mexican wedding cookies are easy to make, not overly sweet, bite-sized and scrumptious. And great to bring to a gathering because they don’t require refrigeration, heating or a fork and plate – all of which are prime real estate at any get-together.  Just be sure to bring them on a pretty plate, ready for the hostess to unwrap and set out.

Here’s the recipe:

Maple Walnut Mexican Wedding Cookies

1 cup (two sticks) of butter, softened

½ cup of powdered sugar

2 cups of flour

1 teaspoon of vanilla extract

1 teaspoon of Mapeline (or maple extract)

1 cup of chopped walnuts

Sift the flour and powdered sugar together.  (This makes for a lighter flakier cookie, but if you don’t want to go to the trouble, add the powdered sugar to the butter, cream it and then add the flour a bit at a time.)  Add the sifted ingredients to the softened butter and cream together with an electric mixer.  Add the vanilla and Mapeline.  Fold in the chopped nuts.  You can use a bit more or less of the extracts, depending on how much you like maple flavor.

Drop by scant teaspoons onto an ungreased baking sheet.  You can also roll them into teeny tiny balls if you are so inclined.   Resist the temptation to make them too big – if you do it will take more than 40 minutes to bake.  Bake at 275 for 40-45 minutes. They should be firm to the touch when they are done but not necessarily brown.

After the cookies cool just a bit (but are still slightly warm) toss lightly in powdered sugar.


Since Sean is allergic to nuts, I divide my batter in half before adding the nuts and maple flavoring.  Both versions are yummy!  And if you don’t add the nuts, you can pipe the dough onto the cookie sheet for a more uniform cookie.

Happy Thanksgiving to you and yours!

14 thoughts on “Maple Walnut Mexican Wedding Cookies

  1. Mmmm!! I make the regular kind (with walnuts but not maple) but these look even more scrumptious! I also call them Russian teacakes. You know, tomayto, tomahto.

  2. Cookies were a big hit – everyone really liked them. Although. These are really gracious people, not the kind who would spit it out in into a napkin right in front of you even if it were awful.

  3. Mmm, always made an almond version called “Viennese Crescents”, but I’m a sucker or anuything maple . .

  4. These sound fantastic and I too love the idea of splitting the batter. I have a nephew who is extremely allergic to peanuts…I’d hate to have a mix up in the cookies though so I’ll have to wait for a time when he isn’t attending the function.


Leave a Reply

Your email address will not be published. Required fields are marked *