mexican wedding cakes

Name: Mexican Wedding Cakes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 54
Cuisine: English
Ingredients: 1/2 cup(s) powdered sugar; 1 cup(s) butter or margarine, softened; 2 teaspoon(s) vanilla; 2 cup(s) all-purpose flour; 1 cup(s) finely chopped or ground almonds or pecans; 1/4 teaspoon(s) salt; 3/4 cup(s) powdered sugar

40 Pinches 1 Photo

Melanie Ross

Rumford, ME

Updated on Dec 3, 2015

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.

Rate

prep time 1 Hr 30 Min

cook time 1 Hr 30 Min

method Bake

yield 54 serving(s)

Ingredients

1/2 cup powdered sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped or ground almonds or pecans
1/4 teaspoon salt
3/4 cup powdered sugar

How To Make mexican wedding cakes

Step 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.

Step 2

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
Step 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.
Step 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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