Mexican Wedding Cakes
Makes about 481/2 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 123 reviews Next >>
A cookie baker in Marthas vinyard Jun 27, 2008
Would make this again.
WOW this recipie is so good and i love it i would definetly make it again
Mary in Indiana May 20, 2008
Would make this again.
They are wonderful!
Mary in Melbourne, Australia Apr 5, 2008
Would make this again.
This cookies were faboluos and just melted in your mouth. I would definetly cook these again for sure.
Morgan in Illinois Mar 24, 2008
Would make this again.
My mom made these cookies two years ago and I forgot how to make them. I'm so glad I found this recipe! These are so delicious and sugary. Best holiday cookie by far!
xoxoMorgan
Mimi in Texas Feb 2, 2008
Would make this again.
We always called these Mexican Wedding Cookies verses Cakes. Also, to a previous poster, these cookies are not supposed to be moist and chewy, they are a drier cookie (or all the recipes I've ever tasted have been for 50+ years). I love them.
