Blueberry-Pecan Mexican Wedding Cookies

There’s buzz on Twitter about a new book called “Ratio” and some people are going out and buying scales. Yay! Scales! Homesick Texan (Lisa) bought one and used the book’s ratios to create her own Mexican wedding style cookie. She wanted a ratio of 1 part sugar, 2 parts butter and 3 parts flour. That is, 2 oz sugar, 4 oz fat and 6 oz flour (a combo of wheat & nut flour). I made a batch today, substituting a few of my favorite flavors, and the cookies were delicious.

Just for fun, I decided to repeat the success with the King Arthur Cookie Companion’s ratios which are similar to the ones Lisa  used when you take into account the powdered sugar on the outside of the cookie. 1 part sugar (4 oz) 2 parts butter (8 oz) and 3 parts flour/meal (12 oz) with more of the flour coming from the wheat flour.

I changed up the flavors, though. It’s National Pecan month so I used pecans and since I had all those Costco dried blueberries, I threw in some of those. Where blueberries go, lemon follows. So I added that too. These were excellent.

Blueberry-Pecan Mexican Wedding Cookies

Blueberry-Pecan Mexican Wedding Cookies

Blueberry-Lemon-Pecan Mexican Wedding Cookies

8 oz unsalted butter (2 sticks/230 grams) room temperature
2 oz powdered sugar (1/2 cup/60 grams)
1 scant teaspoon salt
1 1/2 teaspoon lemon juice plus 1/2 heaping tsp. zest
2.5 oz ground toasted pecans (3/4cup/70 grams)**
9.5 oz flour (2 ¼ cups/280 grams)
3 oz dried blueberries, chopped up a bit (use more or less)
2 oz powdered sugar for rolling (1/2 cup/56 grams)

Preheat oven to 325 degrees F. Line a cookie sheet with parchment or just use an ungreased cookie sheet.

Cream the butter and 2 oz (1/2 cup) powdered sugar with an electric mixer. Beat in the salt, lemon juice and lemon zest. Stir in the pecan meal, then add the flour and stir until absorbed. Stir in the berries. Shape into balls the size of a chestnut. Place on cookie sheet and bake at 325 F for about 15-10 minutes or until they are just beginning to brown.

Roll the hot cookies in the remaining powdered sugar and let cool completely. When they are cool, roll them in the sugar again.

Makes about 5 dozen cookies **I ground mine in a coffee grinder

Note:  This recipe halves easily.

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  1. says

    Ooh, I wouldn’t have thought of adding anything else to the Mexican wedding cookies (which are one of my favorite cookies!). The lemon sounds awesome as well as the blueberries. (Yes, still deprived.) jk

  2. Janice says

    I’m a total convert to weighing over measuring. It’s so much more accurate, and yields much more uniform results.
    LOL, you are determined to use those dried blueberries;-)

  3. Louise says

    I’ll have to see what the result would be with dried cranberries and walnuts. Using your recipe but my ratio, my Mexican Wedding cookies would have more, about 2 1/2 cups total, nuts and blueberries. I don’t grind them as fine as a coffee grinder can do, but carefully use the Cuisinart. “Ratio” just came out a couple of weeks ago. I’ve had it on my Amazon list a while after stumbling upon the author’s website a while ago. I’m waiting to see more reviews.

  4. says

    I’m totally intrigued by the Ratio book. Meanwhile, these cookies look great. I love the changes that you made. Blueberry seems like such a great addition to a traditional Mexican wedding cookie. Fabulous, Anna!

  5. says

    I’ve never had a Mexican wedding cookie with fruit added in. I think it’s intriguing.
    I wonder what your dried blueberries would taste like in a bowl of oatmeal? I like blueberries in oatmeal, but I don’t like it when they turn it that awful gray color. I’ll bet the dried ones wouldn’t do that.

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