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 129 reviews Next >>

cookie lover in Mi Nov 15, 2008
Would make this again.
GREAT COOKIE! This is a easy fun cookie to make when you have little ones that want to help meake them my 3 year old daughter loves to help... and this one she can praticall do all by her self (with some assistance ;)) five stars

Heather in Washington Nov 10, 2008
Would make this again.
These are my favorite cookies to make at Christmas. I sometimes use 1 tsp of almond extract instead of 2 tsp vanilla five stars

A cookie baker Nov 10, 2008
Would make this again.
this is tasty and easy! five stars

Anne in San Francisco Nov 8, 2008
Would make this again.
Very tasty cookies. five stars

Kathy in Indiana, Pa. Sep 19, 2008
Would make this again.
I've been making these for years. Always called them Russian Teacakes. They are the first cookies I make when I start my Christmas baking as they freeze well. Wonderful with a nice hot cup of tea! They just melt in your mouth! I always make my mother-in-law a special load of them for Christmas. She loves them! five stars

Recipe Info

five stars
99% would make this again

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