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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:

1-5 of 234 reviews   Next >>

  Karen in Clarence, ny  Jan 2, 2014
Would make this again.
These are great cookies! 5 stars

  Babar in MA  Dec 29, 2013
Would make this again.
Absolutely delicious. Easy to make. Everyone, ages 1 to 95, loved them! 5 stars

  sally in Indiana  Dec 21, 2013
Would make this again.
These are a family FAVORITE and always turn out awesome!!!!!! :) 5 stars

  Moe in MA  Dec 7, 2013
Would make this again.
My all time Christmas cookie, always first on the bake list. 5 stars

  A cookie baker in Norwich,NY  Nov 19, 2013
Would make this again.
Love these cookies.Hold up very well,so you can make them early . So easy too. 5 stars

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