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 119 reviews Next >>
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.
Joanne in Brantford Ontario Canada Jan 6, 2008
Would make this again.
These melt in your mouth =)! Seriously.
I did use walnuts instead of almonds or pecans. We've made 4 batches so far this holiday season & we are going to keep making them during the year. They are the best cookies I've ever made ~ can't keep these in the house.
A cookie baker in New York Dec 23, 2007
Would make this again.
Delicious! I made them and they came out great!
christy in southern california. Dec 22, 2007
Would make this again.
I remember in sophomore year when one of my close friends made this kind of cookie, and i fell in love. i never forgot how amazingly addicting they were and found this recipe when i typed 'best christmas cookies' and this sure proves it. i just made two batches of these, and thank you for sharing this recipe.
merry christmas. xo - christy. :)
Lynn St-Amand in Ottawa, Canada Dec 22, 2007
Would make this again.
Loved the recipe...easy to use
Kids loved the various decorating idea, they tried them all...and added a couple.
