Mexican Wedding Cakes Recipe
Mexican Wedding Cakes
Flavors of Mexico
Total time: 30 to 60 minutes

Preparation time : 20 minutes
Cooling time : 30 minutes
Cooking time : 18 minutes

Difficulty: Easy
Chef's Note

Cookies can be prepared 2 days ahead. Store airtight at room temperature.

Makes about 4 dozen

- 250 ml / 1 cup (2 sticks) butter, room temperature
- 500 ml / 2 cups powdered sugar
- 2 tsp. vanilla extract
- 500 ml / 2 cups all purpose flour
- 250 ml / 1 cup pecans, toasted, coarsely ground
- 1/8 tsp. ground cinnamon

  1. Using electric mixer, beat butter in large bowl until light and fluffy.
  2. Add 125 ml / 1/2 cup powdered sugar and vanilla; beat until well blended.
  3. Beat in flour, then pecans.
  4. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
  5. Preheat oven to 180 °C / 350 °F. Whisk remaining 375 ml / 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
  6. Roll dough by 2 teaspoonfuls between palms into balls.
  7. Arrange balls on heavy large baking sheet, spacing 1,25 cm / 1/2 inch apart.
  8. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet.
  9. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely.
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