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Mexican Wedding Cakes

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  •  4.9 stars stars based on 242 reviews
  •   99% 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 242 reviews   Next >>

  Vilma  Dec 4, 2016
Would make this again.
I love these cookies! They are so easy to make and taste great. 5 stars

  A cookie baker  Nov 26, 2016
Would make this again.
It wouldn't be Christmas without mom's Mexican Wedding Cakes! She used to forn the dough into a log, and slice them about 1/4 inch thick, instead of rolling them nto balls. 5 stars

  A cookie baker  Oct 3, 2016
Would make this again.
Awesome cookie and super easy. I put the nuts in the food processor before adding to dough. So good, thank you! 5 stars

  bumbleybee23 in oregon coast  Dec 20, 2015
Would make this again.
these have been a holiday favorite since I was a little kid at grandma's for christmas!! Now I make them for the family. I have dough chilling right now and thinking about adding coconut shreds to half!! 5 stars

  Berta in Mn  May 8, 2015
Would make this again.
These are so yummy and I always add vanilla nut extract (Watkins) when I make them - gives them a much more intense flavor. Plus I toast my pecans first and that adds to the cookie also. Everyone loves them! 5 stars

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