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grandma sharon's mexican wedding cakes

(4 ratings)
Recipe by
Roda Laser
Elwood, IN

My grandmother got this recipe from her grandmother. She would only tell people that these cookies have a "secret" ingredient that makes them so much better than any other wedding cake cookie that can be found. I agree with grandma! However, I like to share my recipes and grandma made sure that I had all her recipes because I love cooking as much as she did. Grandma and I would spend a week or more together baking cookies for Christmas and this cookie was always the most requested.

(4 ratings)
yield serving(s)

Ingredients For grandma sharon's mexican wedding cakes

  • 1/2 lb
    butter- room temp (not margarine)
  • 1/2 c
    sifted powdered sugar
  • 1
    egg yolk
  • 1/2 tsp
    pure vanilla extract
  • 1 1/2 Tbsp
    brandy- (the "secret" ingredient)
  • 2 1/2 c
    sifted flour
  • 1 c
    chopped pecans or walnuts
  • 1/2 tsp
    baking powder
  • extra powdered sugar for coating cookies

How To Make grandma sharon's mexican wedding cakes

  • 1
    Beat the butter with electric mixer until light and fluffy. Sift in powdered sugar and cream together.
  • 2
    Add yolk, vanilla, and brandy.
  • 3
    Sift flour and baking powder together; add to mixture. Add the nuts and stir to form soft dough.
  • 4
    Knead lightly and set aside to rest for a short time.
  • 5
    Form balls from the dough; place on non-greased cookie sheets about 2" apart. Bake at 350 degrees for 15 to 20 minutes. Cookies should be lightly browned.
  • 6
    Roll hot cookies in powdered sugar and place on cooling rack. After cooled, roll cookies again in powdered sugar. Store in airtight container.
  • 7
    NOTE: cookies are delicate and will break easily until cooled.

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