Mexican Wedding “Hosts”


If you’re confused by the title (and are not averse to a little blasphemy), I encourage you to go read this and then come back. I came across it a few weeks ago and laughed until I cried. And then I promptly decided that I needed to make some of my own in time for Easter.

Not a full bread sculpture (though I’m not ruling that out for some time in the future), but Mexican wedding cookies, complete with rainbow sprinkles. They sounded pretty good, actually.

I’ve made Mexican wedding cookies before– with sprinkles, even– when I made those adorable Hedgehog Cookies. They were tender and delicious, and I knew they’d make the perfect base for these. Really, I didn’t do much to alter the recipe, except add rainbow sprinkles both inside and out. I did leave a few of the cookies plain on the outside so I could roll them in powdered sugar, per tradition. I think I liked those best of all, and they’re not quite as garish as the sprinkle-bedecked cookies so beloved by my kindergartener.

Mexican Wedding “Hosts”

2 cups butter, slightly softened

1 cup powdered sugar

2 tsp vanilla

4 cups flour

1 tsp salt

2 cups finely chopped toasted* walnuts (blitz them in the food processor so you get really small pieces)

3/4 cup rainbow sprinkles

Extra powdered sugar or sprinkles for rolling (optional)

* Toasting the walnuts in a 350-degree oven for about 8 minutes (until they smell nutty) brings out some great flavors, so don’t skip this step!


1. Beat butter with vanilla and powdered sugar until light.

2. Add flour and salt and mix in at lowest speed until mostly combined.


3. Mix in walnuts and sprinkles until fully combined.

4. Form into 1 1/2″ balls. If desired, dip one side into a bowl of sprinkles and place sprinkle-side up on a foil-lined baking pan.


5. Chill for about 15 minutes while preheating your oven to 350 degrees F. Bake about 12-15 minutes, until pale brown on the bottoms.

6. For a more traditional Mexican wedding cookie, bake the non-sprinkle-dipped cookies as instructed, then cool until warm enough to handle. Roll in powdered sugar while still warm, and cool completely. Roll again before serving.

Note: If you use the standard ice-cream sprinkles– the long, skinny kind– they will get soft and melty in the oven during baking. They’ll firm up again, but just keep in mind that if you plan on dipping your cookies in that kind of sprinkle, you should wait for them to cool down after baking before you try to touch or move them. The other kind of sprinkles– the kinds that come in different shapes, like stars or hearts– don’t have this issue.



One thought on “Mexican Wedding “Hosts”

  1. Pingback: Raspberry-Rose Linzer Cookies | It's All Frosting...

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