Blueberry Mexican Wedding Cookies

Like these silhouetted snowbirds, I have been inspired by my return to the Sonoran desert and our wonderful kitchen. As most of you know by now, developing recipes is a passion of mine. I always begin by cracking open "The Flavor Bible,” a guide to flavor pairing inspiration —— baking is a science and your kitchen is the laboratory.

When we first moved to Tucson, a local bakery sold a cookie called a Russian Tea Cake, which is very similar to a Mexican Wedding cookie. This week’s recipe is a derivation of the classic Southwest delight. Typically baked with pecans, today we use almond meal which pairs well with the lemon and blueberries incorporated within. Once these hit your palette, you’ll be flying away with flavor.

Blueberry 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 33 cookies


  • 8 oz Miyoko’s Creamery vegan butter, at room temperature
  • ¾ cup sifted powdered sugar
  • 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 sifted powdered sugar  
  • 1 tsp crystallized lemon