Pumpkin Spice Wedding Cookies

Prep Time: 10 min | Cook Time: 25 min
Yield: 2 1/2 Dozen
  • 1 C Butter
  • 2 t Vanilla
  • 1/3 C Powdered Sugar
  • 2 1/4 C AP Flour
  • 1 C Finely chopped walnuts/pecans
  • 1 1/2 t Nutmeg
  • 1 t Cloves
  • 1 T + 1 t Cinnamon
  • 1 T Maple Syrup
  • Powdered Sugar
December 16, 2015


Sometimes you want just a little something to satisfy your sweet tooth, and Mexican Wedding Cookies (also known as Russian Tea Cakes, Snowballs, and Italian Wedding Cookies) do just that.  They are a simple nut based cookie scooped into 1 inch balls and baked, then rolled in powdered sugar.  For Christmas, we incorporated the flavors of  winter by blending in maple syrup and pumpkin spice.  It’s a lot of flavor packed into a small cookie, and we hope you enjoy!




Whip the butter and sugar together, then add the vanilla and maple syrup and mix well.  Add the nuts, flour, and spices.  Scoop into 1 inch balls and bake at 300 degrees for 25 minutes.

As soon as they are removed from the oven, toss each in powdered sugar, then put aside to cool.  Once the cookies are completely cooled, tons them again in the powdered sugar to get an even coating.

Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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