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  • Michelle

Mexican Wedding Cookies

At last! A post for the Cookie House with ‘cookie’ in the title. These little morsels of loveliness are Mr T’s most favourite cookie in the whole world. Don’t ask me why they are called Mexican Wedding Cookies, I don’t know, I have read that cinnamon is an aphrodisiac for men so perhaps that is why, to psych up the groom for the wedding night. I don’t know, you can call them spiced almond shortbreads if you prefer. Whatever you decide, they are delicious.


150g caster sugar

280g plain flour

1 teaspoon ground cinnamon

1 teaspoon vanilla extract (or vanilla powder)

155g ground almonds

250g softened butter

Preheat oven to 170 degrees C.

Tip all of the ingredients into a large bowl, and mix with a fork, your hand or a mixer until they come together to form a smooth ball.

Take a tablespoon of the mixture, roll it into a ball, flatten between your hands and place on a lined baking tray, continue until the tray is full. Take a fork and press lightly on top of the cookie to give it a ridge and flatten just a tiny bit more, not too much or they will crack.

Place in the oven and cook for about fifteen to twenty minutes or until lightly browned and cooked through.

Cool on a rack until cold, dust with a little icing sugar. Store in an airtight container.

The ones at the top of the photo are gluten and dairy free Mexican Wedding Cookies, they are very good but not quite right yet so I will have another go at them before I write the recipe down for you.

I hope you enjoy the very first Cookie House cookie recipe.


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