Mexican Wedding Cakes (or Mexican Wedding Cookies, of course!) are a tender, melt-in-your-mouth shortbread ball with finely chopped nuts. A true classic, this one! In Mexico, these are known as polvorones. For the best flavor, use Mexican vanilla.
Ingredients
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
Directions
- Pre-heat oven to 325 F and line baking sheets with parchment paper.
- In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Do not over-beat (you want to avoid mixing in too much air with the cookies which can make them spread).
- Stir in flour, nuts and salt until dough holds together.
- Shape into 1-inch balls. Place an 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 re-roll in powdered sugar.
Notes
- USA Today has an interesting article on the history and authenticity of the Mexican Wedding Cake cookie.
