Recipes so good it oughta' be a sin!

Tuesday, March 1, 2011

Cinnamon Anise Mexican Wedding Cookies

These delightful little cookies are a snap to make. Traditionally, they are served at weddings and other important events in Mexico and the Southwestern United States, but they make great treats for just about any occasion - for instance, Tuesday.

Because they're so easy and quick they are perfect for quick treats or to share with friends and neighbors. The Anise seed gives these cookies a delicious licorice tone and combined with the cinnamon is a real taste treat. If you want something simpler, you can leave out the spices for a plainer taste where the pecan shines through more. Regardless, you'll be delighted with these flavorful and fast cookies.

Recipe: Cinnamon Anise Mexican Wedding Cookies


  • 1 cup unsalted butter, softened
  • 1 cup confectioner's sugar, divided
  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 tsp. anise seeds
  • 1 cup pecans, ground
  • 1 tsp. vanilla extract


  1. Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
  2. In bowl of electric mixer fitted with paddle attachment, cream together butter and 1/2 cup of confectioner's sugar until fluffy.
  3. Add the flour and salt and mix until blended. Stir in pecans, anise seed, cinnamon and vanilla.
  4. Shape dough into 1 1/2-inch balls. Place 2 inches apart on baking sheets and bake for 12-15 minutes, until light brown. Let cool 5 minutes on baking sheets.
  5. Put remaining 1/2 cup of confectioner's sugar in small bowl. While cookies are still warm, roll in sugar. When ready to serve, freshen the cookies with more sugar.
Total time: 25 min
Number of servings (yield): 48
Meal type: dessert
Culinary tradition: USA (Southwestern)
Copyright © Buck Bannister and Sugar Pies.
Recipe by Buck Bannister.

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