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My Great-Aunt Hilda makes this recipe every Christmas, and everybody loves them! Kipplens taste a lot like Mexican wedding cakes, but I like my aunt's version better. —Susan Bohannon, Kokomo, Indiana
  • Total Time
    Prep: 15 min. Bake: 20 min./batch
  • Makes
    12 dozen


  • 2 cups butter, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 5 cups all-purpose flour
  • 2 cups chopped pecans
  • 1/4 teaspoon salt
  • Confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy; beat in vanilla. Add flour, pecans and salt; mix well. Roll dough into 1-in. balls and place on ungreased baking sheets.
  • Bake at 325° for 17-20 minutes or until lightly browned. Cool cookies slightly before rolling them in confectioners' sugar.
Nutrition Facts
2 each: 110 calories, 8g fat (3g saturated fat), 14mg cholesterol, 60mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 1g protein.
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  • Katy's mom
    Feb 13, 2021

    For H., this is a common basic recipe. The butter to flour ratio is about right. 2 cups of butter is 4 STICKS, or an entire pound. Perhaps you misread it as 2 cubes of butter. It's an easy mistake to make if you aren't paying close attention. However, you can always back off a little on the flour if the measurements seem too dry.

  • H
    Dec 13, 2020

    The butter to flour ratio is not right. They don’t hold their shape, even after chilling. Taste good, but the ufo shaped cookies are a bit disappointing.

  • Rosemarie
    Dec 9, 2020

    Much better with powdered sugar than granulated sugar. Have made them for years.

  • 5717rees
    Dec 8, 2020

    This is a wonderful cookie that I make every Christmas. My version was printed in the 100 year old Paxton & Gallagher Co, Omaha, Nebraska. It was named “Kiflin” A Swedish cookie. I have always used Almond flavoring instead of vanilla. I roll each cookie into “moon” shaped or crescent shaped. I also add finely chopped pecans into the dough. They look so pretty on a Christmas plate. Yum!! Merry Christmas??

  • Gramafk7
    Dec 8, 2020

    This are the same thing as Mexican wedding cookies, Snowballs andamp; every other version of this same cookie. Yes they are good cookies but this recipe is no different or “better” than the others. And yes I made them to see if they are in fact “better” - nope all the same!

  • Judith
    Dec 8, 2020

    Powdered sugar and confectioner's sugar are the same thing.

  • Nancy
    Dec 8, 2020

    Actually the Russian teacake recipe is better as it uses powdered sugar instead of regular white sugar. I am assuming that is the reason they are called German or Mexican cookies.

  • Holly
    Dec 8, 2020

    These are excellent. I have been making them for years but we call them snowball cookies and we use a lot less sugar. 2 sticks of butter, 8 tbps of sugar , 2 cups of flour and 2 tsp. Of vanilla bean paste. Then you can add mini chocolate chips and/or pecans, walnuts etc. it’s a base recipe. I sometimes roll them in sprinkles before baking and omit the powder sugar and the kids love them!!!

  • Michelle
    Dec 8, 2020

    My mom made these all of the time and shaped them into crescents. If you have a nut allergy...used toasted pumpkin or sunflower seeds and they're just as amazing.

  • Timothy
    Dec 13, 2019

    Great cookie. Came out real nice. My roomate is vacumning them up. I have been baking 54 years ans these have such a good taste and makeup