My entire life, people have assumed that I am of Mexican origin. It didn’t help that I went to a predominately Hispanic elementary school where I lied to everyone and told them my middle name was Maria just to fit in. Or that I somehow ended up the lead singer of a teenage mariachi band in the 9th grade (please don’t ask – I’m still not quite sure how this happened!). Even on our wedding day, the staff tried to speak to me in Spanish and my lovely red-headed husband (who ironically speaks fluent Spanish) happily chimed in next to me.

I have had a lifetime of influence from the Mexican culture. Even being half-Filipino, there is heavy Spanish influence in our food and language. From close friends to participating in annual Cinco de Mayo dances, there have been great opportunities for wonderful experiences. Theirs is a culture rich in love, tradition, faith, family, and food.

My friend Cat introduced me to these Mexican Wedding Cookies a few years ago. It’s a recipe that her grandmother makes every year for Christmas, and the first time I tried them, I was hooked. They are rich and buttery and soft and crunchy all at the same time. This recipe calls for chopped pecans, but walnuts could easily be substituted.  They are a great cookie to add to your Christmas baking list, so easy to whip up, and make a beautiful addition to any cookie platter!