Mexican Wedding Cakes

Opens photo in lightbox. Hit Escape or X to exit lightbox. Mexican Wedding Cakes

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 215 reviews   Next >>

  A cookie baker in California  Dec 29, 2011
Would make this again.
Great! five stars

  Kym D in Maryland  Dec 24, 2011
Would make this again.
Great recipe! Love it and very easy. I don't see any reason this recipe would not work if made to exact specifications. I never chill the dough and to prevent cookies from falling apart while rolling in Xsugar the first time, let them cool a few minutes and don't drop them in the sugar....roll them gently both times you put them in the sugar. I also make this recipe with cocoa.....yum! five stars

  A cookie baker  Dec 22, 2011
Would not make this again.
I did everything according to the recipe and the cookies fell apart on me. Also, the dough needs to be chilled for about an hour before rolling the balls. two stars

  Miss Carlson /  Dec 19, 2011
Would make this again.
My Swedish grandmother made these every year at Christmastime. We call them Swedish wedding cookies. I have head that the Mexican version is with slivered almonds and traditionally shaped in crescents, not balls. The Russian tea cakes are made with walnuts. All similar, but pretty sure the pecan laden ones are the Swedish recipe. Happy Baking!! five stars

  A cookie baker in buffalo,ny  Dec 19, 2011
Would make this again.
best holiday cookies ever five stars

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