Mexican Wedding Cakes – a delicious recipe with powdered sugar, butter, vanilla, flour, almonds, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
2
Preheat oven to 325 degrees F.
3
Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
4
Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
5
Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
6
Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
7
Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
8
Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.
898
kcal
Calories
64
g
Fat
69
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup powdered sugar, 1 cup butter, softened, 2 teaspoons vanilla, 2 cups all-purpose flour, and more.
Yes, Mexican Wedding Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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