Blueberry Lemon Mexican Wedding Cookies

Inspired by our return to the Sonoran desert and our wonderful kitchen, I'm happily baking up a storm! Developing recipes is a passion of mine. I always start by turning to "The Flavor Bible", a guideline for flavor pairing inspiration. Baking is science and my kitchen is my laboratory.

When we first moved to Tucson, a local bakery sold a cookie called a Russian Tea Cake, which is very simlar to a Mexican Wedding cookie. Usually make with pecans, I am using almond meal, which pairs well with lemon and blueberry.

Blueberry Lemon Mexican Wedding Cookies

Preheat the oven to 300˚

Make the cookie dough – In a medium bowl, cream the butter and powdered sugar. Add the lemon peel and water. Add the flour, almond meal, sea salt and blueberries. Mix until combined.

Shape into 1″ balls, 25 grams apiece. Place on a parchment lined baking sheet. Bake for 20 minutes or until light golden brown. Transfer to a rack and let cool to room temperature.

In a small bowl, combine the powdered sugar and crystallized lemon. Roll the cookies in lemon powdered sugar. Store in the freezer for up to one month.

makes 2 dozen cookies


  • 8 oz Miyoko’s Creamery vegan butter, at room temperature
  • ¾ cup powdered sugar, sifted
  • 1 tsp freshly grated lemon peel
  • 1 tsp water
  • 2¼ cups of all-purpose flour
  • ½ cup of almond meal
  • ½ tsp sea salt
  • ¾ cup of dried wild blueberries


  • 1½ cups of powdered sugar 
  • 1 tsp crystallized lemon