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Mexican Tea Cakes

 Mexican Tea Cakes we’re always my mother’s favorite cookies. She loves pecans but sometimes she made them with walnuts. When we were little we had the job of rolling the cookies in its second dunking of powdered sugar. I know my sister and I had more powdered sugar in our bellies than on our cookies!

This Christmas cookie event is being hosted by my friend Wendy. She asked us to share a cookie from around the world and our special memories around them.  I do remember my mom telling me once that these cookies had a home all around the world.  Russian Tea Cakes, Mexican Wedding Cakes, Greek Wedding Cakes and Swedish Tea Cakes are other names for these delicious cookies.

If you want to see more Christmas Cookies from Around the World, check these out: 

Mexican Tea Cakes
Terri Steffes
Prep time
6 Min
Cook time
15 Min
Inactive time
20 Min
Total time
41 Min

Mexican Tea Cakes


  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 1 cup finely chopped or ground pecans
  • 1/4 teaspoon salt
  • 3/4 cup powdered sugar


  1. Heat oven to 325°F. In a large bowl, beat 1/2 cup powdered sugar, butter, and vanilla with electric mixer on medium speed until light and fluffy. At low speed, beat in flour, almonds, and salt until dough forms.
  2. Shape dough into 1-inch balls. Place balls 1 inch apart on an ungreased cookie sheet.
  3. Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets and roll into the 3/4 c powdered sugar. Coll completely and roll in powdered sugar again.


These cookies freeze well.

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Would you like to comment?

  1. These are a family favorite, too. Thanks for sharing your recipe, Terri.

  2. We simply call them snowball cookies and we love them as well. Thanks for joining in today.


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