The Mad Cake Batter

sweet treats and savory deets

Mexican Wedding Cookies

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I learned a valuable lesson when making these cookies…coconut oil should not go in the fridge, or it will be as hard as rock. If you have read any of my other posts, you know that I prefer to bake with coconut oil. mwc1This time, I thought I was being smart by making the dough the before work, placing it in the fridge, and baking them later that night. I took the dough out and let it sit for about an hour, and wouldn’t you know, it was still rock hard!

I drew up a hot bath in the sink to allow the dough to soften because, lets face it, it needed a little push if I was going to bake these babies that night. It took a little reheating every now and then and a little chopping at the dough, but everything turned out ok.

The thing I love about these cookies is that they are super easy and they just melt in your mouth. The recipe is from though most recipes for this cookie do not vary a great deal. In the end, the coconut oil was a great edition because it made the cookies sweeter.


  • mwc21 cup coconut oil, melted
  • 1/2 cup confectionery sugar
  • 1 tsp vanilla
  • 2 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts
  • extra confectionary sugar

Preheat oven to 400F. Cream together coconut and powdered sugar; stir in vanilla. Whisk together flour and salt; add gradually to oil mixture; stir in chopped nuts. Chill the dough for a short while, if the dough is too soft. Form dough into 1 1/4″ balls and place onto parchment-lined baking sheets.

Bake for 10-12 minutes or just until the cookies start to turn light golden-brown. Remove from oven and allow to cool slightly. While cookies are still warm, roll in confectionary sugar until coated and allow cool cookies completely on wire racks.

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