Dedos de Novia (Bride's Cookies)

Prep Time
2 hr.
Cook Time
13 min.
70 cookies

Mexican wedding cookies, step aside and make room for these Bride’s Cookies! Even more loveable, delicate and delightful, these cookies completely covered in confectioner’s sugar melt in your mouth with each bite. With a sweet taste of vanilla and the addition of Eggland’s Best egg yolks into the dough, these cookies are made to have an even richer taste and texture than a traditional take on Dedos de Novia. These are of course a staple for Summer weddings to celebrate brides and end the evening with delicious food, amazing family and friends.

Make This Recipe


2 Eggland's Best eggs, large - yolks only

1 stick unsalted butter, ½ cup, at room temperature

½ cup vegetable shortening

1 cup confectioners sugar, plus more for covering the cookies

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon kosher salt


  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, vegetable shortening and sugar at medium-low speed until soft and creamy, about 1-2 minutes. Add the Eggland’s Best egg yolks and vanilla extract and continue mixing until incorporated. Reduce speed to low and add the flour, baking powder and salt. Continue to mix until all the ingredients are incorporated. Scrape the mixture onto a piece of plastic wrap and refrigerate anywhere from two hours up to a couple of days.
  2. When ready to bake, set the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees. Cover two baking sheets with parchment paper.
  3. Cut the dough into two pieces, leaving one in the refrigerator. Gently flatten the dough, place between two sheets of parchment, wax paper or plastic wrap. Using a rolling pin, roll to about ½ inch thickness. Using a sharp knife or a bench scraper, cut the dough into rectangles of about ½ inch by 2 inches. Then, with a dinner knife or the back-side of a fork or spoon, make 2 shallow lines going down the length of the cookie.
  4. Place cookies on the baking sheets and bake for 12 to 13 minutes or until lightly golden on the sides and bottoms. Remove from the oven.
  5. When cool enough to handle, gently dip them in a bowl containing confectioners sugar and cover entirely. Eat or keep covered in a container with a lid until ready to eat.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 2 cookies
Calories 44
Fat 2g
Saturated Fat 1g
Cholesterol 8mg
Sodium 287mg
Carbohydrates 4.6g
Dietary Fiber 0.1g
Protein 0.5g