Mexican Wedding Cakes
A handwritten recipe for the classic Mexican Wedding Cake cookies. Savory, buttery cookies covered with powered sugar, always a crowd favorite.
Print Recipe
Ingredients
- 1 tsp Vanilla
- 1 Cup Powdered Sugar
- 2 tbsp Sugar
- 1/4 tsp Salt
- 1 1/4 Cup Flour
- 1/2 Cup Butter
- 1 Cuop Pecans, chopped
Method
- Blend butter, salt, and sugar.
- Add flour and blend.
- Add chopped nuts and vanilla.
- Make balls the size of walnuts,
- Bake 30 minutes at 300-degrees.
- Cool on a rack and roll in powdered sugar.
Kitchen Helper 2
Cookie Sheet
Baker's cooling rack
Cookie Sheet 2
Ingredients
1 teaspoon vanilla
1 cup powdered sugar
2 tablespoons sugar
1/4 teaspoon salt
1 1/4 cup flour (not sifted)
1/2 cup butter
1 cup pecans, chopped
Method
Blend butter, salt, and sugar. Add flour and blend. Add chopped nuts and vanilla and blend. Make balls the size of walnuts. Bake 30 minutes at 300-degrees. Cool on a rack and roll in powdered sugar.
