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Mexican Wedding Cakes

Makes about 36 cookies


1cup butter, softened 1 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped pecans (may substitute walnuts, or hazelnuts) 1 to 2 cups confectioners' sugar for dusting finished cookies


Preheat oven to 325°F.

In a large bowl,cream together the butter and 1 cup of the confectioner's sugar. Stir in the vanilla and almond extracts.

Add1 cup of flour and salt; mix well.With a wooden spoon, stir in remaining flour, and nuts. Doughshould be stiff.

Scoop dough by tablespoonsful and mold into balls with your hands. Place on a parachment linedbaking sheetabout 1 inch apart.

Bake at 325°F until light golden brown, 15 to 20 minutes.

While cookies are still warm, place the remaining cup of confectioner's sugar in a bowl. Roll the cookies in sugar to coat completely.