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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 238 reviews   Next >>

  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

  Martha in carpinteria California  Dec 21, 2014
Would make this again.
These are the best and very easy to make everyone loves, loves,loves then they are a big hit for every holiday in Oki our family 3 stars

  dee in san pedro ca.  Dec 3, 2014
Would make this again.
these are a family fave. I make them every Christmas. 5 stars

  A cookie baker in vancouver,bc  Oct 22, 2014
Would make this again.
finally found this again , I have looked for it for years and didn't know what site I found it on, these are the best 5 stars

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

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