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Mexican Wedding Cakes
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4.9 stars stars based on 228 reviews - 99% would make this again
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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.
Reviews of Mexican Wedding Cakes:
1-5 of 228 reviews Next >>
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
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