BOLITAS DE NUEZ recipe by way of Patricia Quintana


This is not your average Mexican Tea cake, the powdered sugar gems we know and love at the holidays. No, those are good, but this is better. What makes them unique we think is the finely grated white chocolate that they are rolled in after baking. Mmmm….


  • 1 cup butter, unsalted, cut int pieces

  • 1/3 cup powdered sugar
  • 1 1/2 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 cup pecans, finely chopped
  • 1 cup white chocolate, finely grated
  • 1/2 cup white sugar, not powdered


Preheat oven at 350ºF. Grease baking sheets. Mix butter with sugar with mixer until fluffy and lighter yellow from all the air beaten in. Add vanilla extract flour, and nuts, stirring to combine. Make small balls using a disher scoop if possible so all are the same size and will back at the same rate. Place onto baking sheet, keeping apart about 1/2 inch. Bake 10-12 minutes or until brown. Blend together white chocolate and the sugar; roll the warm cookies in mixture to coat.  Cool on rack before serving.


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