Recipe for Mexican Wedding Cakes

11:58 AM, Dec 5, 2013   |    comments
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Mexican Wedding Cakes
Adapted from Jane Butel


  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 cup ( ½ pound) unsalted butter, at room temperature
  • ¼ cup sugar
  • 2 teaspoons vanilla extract, preferably Mexican
  • 2 ½ cups coarsely chopped pecans
  • Confectioner's sugar for dusting cookie


  1. Sift together the flour and salt, and set aside.
  2. Using a mixer, beat the butter and sugar until light and fluffy.
  3. Stir in the vanilla.
  4. Fold in the flour and pecans until well incorporated. Roll the dough into a ball, wrap in wax paper, and chill until firm, about 30 minutes.
  5. Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
  6. Form the chilled dough into 1-inch-round balls and place onto the cookie sheets, spacing them about 1 inch apart.
  7. Bake cookies until just golden on top, about 18 minutes.
  8. Cool cookies for about 5 minutes, then toss them in a bowl with the confectioners' sugar. Cool them completely on rack.

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