commercial consumer

Recipe Search

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.