Mexican Wedding Cakes – a delicious recipe with butter, sugar, vanilla, flour, salt, pecan. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream the butter with half the sugar and the vailla in a large bowl.
2
Sift the flour and salt together into the bowl and fold into the mixture.
3
Sir in the nuts.
4
Cover and let chill in the refrigerator for one hour or until firm.
5
Preheat the oven to 375 degrees.
6
With floured hands, shape the dough into 1-inch balls and place about 1 1/2 inches apart on large baking sheets.
7
Bake for ten minutes or until set but not browned, rotating the sheets so that the cookies bake evenly.
8
Let cool on the baking sheets for 2-3 minutes.
9
Place the remaining sugar in a shallow dish.
10
Roll the warm cookies in the sugar, then let cool on wire racks for 30 minutes.
11
When cold, roll again in the sugar.
12
Serve immediately or store in airtight container.
1043
kcal
Calories
70
g
Fat
106
g
Carbs
6
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 6 ingredients. The key ingredients include: 1 cup butter, softened, 2 cups confectioners' sugar, 1 teaspoon vanilla extract, scant 1 5/8 cups all-purpose flour, plus extra for dusting, 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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