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mexican wedding cakes

phoenixmaine75 avatar
Recipe by
Melanie Ross
@phoenixmaine75
Rumford, ME

I've been making these since I was a child. .Being somewhat of a shortbread type, you can reroll them in powdered sugar as often as you would like. Excellent to serve at tea or for wedding reception. However, I make and serve them every year at Christmas.

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yield 54 serving(s)
prep time 1 Hr 30 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For mexican wedding cakes

  • 1/2 c
    powdered sugar
  • 1 c
    butter or margarine, softened
  • 2 tsp
    vanilla
  • 2 c
    all-purpose flour
  • 1 c
    finely chopped or ground almonds or pecans
  • 1/4 tsp
    salt
  • 3/4 c
    powdered sugar

How To Make mexican wedding cakes

  • 1
    Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
  • 2
    Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  • 3
    Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
  • 4
    Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.
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