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Mexican Wedding Cakes

Mexican Wedding Cakes	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 48

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

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Reviews of Mexican Wedding Cakes:

6-15 of 234 reviews   Next >>

  Elizabeth in Houston  Sep 8, 2013
Would make this again.
Delicious, easy and fast! 5 stars

  too good  Apr 15, 2013
Would make this again.
my favorite cookie by far. these are just soo good!!!!!!! 5 stars

  A cookie baker  Apr 15, 2013
Would make this again.
soo good make them every year. my favorite cookie of all time!!!!! 5 stars

  Alicia in WI  Dec 14, 2012
Would make this again.
Delicious!!! My mom and I made a total of 4 batches for Christmas however I had to make an additional 2 batches because somehow they've disappeared. Also my husband that doesn't like nuts - loves these cookies. Very nummy! 5 stars

  A cookie baker  Dec 10, 2012
Would make this again.
To "Anonomous" who gave it 5 stars but wouldn't make it again...if yours came out "gooey" you did something very, VERY wrong!!

These are a lovely tea cookie, a real classic
5 stars

  Anonomous in USA  Dec 10, 2012
Would not make this again.
Super sweet, gooey and a delicious treat, but the butter overwhelmed me. Can't say I'll make them again. 5 stars

  SweetARoma in Texarkana,AR  Dec 6, 2012
Would make this again.
I have put these tasty cookies in my Christmas cookie trays for many years. 5 stars

  A cookie baker in indiana  Nov 25, 2012
Would make this again.
Traditional for Christmas! 5 stars

  Gail in Minnesota  Nov 19, 2012
Would make this again.
THESE COOKIES WERE AWESOME, I SUBSTITUTED FINELY CHOPPED PECANS IN FIRST BATCH AND FINELY CHOPPED WALNUTS IN SECOND BATCH, ALSO ENDED UP HAVING TO MAKE TWO MORE BATCHES, THEY JUST SEEMED TO DISAPEAR , HONEY??? !!!!!!!! 5 stars

  A cookie baker in Calofornia  Apr 21, 2012
Would make this again.
GREAT recipe! Just changed baking to 350 F and baked for 12 min. I believe that if you mix the bitter to much it is hard to handle they will fall apart of they are mot baked all the way. 4 stars

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