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Mexican Wedding Cakes

Mexican Wedding Cakes	Opens photo in lightbox. Hit Escape or X to exit lightbox.
  •  4.9 stars stars based on 247 reviews
  •   97% would make this again
  • Review this recipe  Read reviews
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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:

1-5 of 247 reviews   Next >>

  OMGshellyOMG  Dec 28, 2017
Would make this again.
I printed this recipe years ago from a magazine and this is my most requested cookie every year. So thrilled to find it online. Incredibly delicious! 5 stars

  Celeste in Fl  Dec 21, 2017
Would make this again.
Awesome. Super easy! Will make again 5 stars

  jann in eastern oregon  Dec 22, 2016
Would make this again.
yummy 5 stars

  Jen in Livingston, NJ  Dec 13, 2016
Would make this again.
These are delicious. My girlfriends and I get together every year and bake holiday cookies. These are by far the most favored by all our families and friends. We make hundreds! 5 stars

  Carol in Minnesota  Dec 9, 2016
Would make this again.
My very favorite Christmas cookie. 5 stars

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