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    You are in: Home / Recipes / Mexican Wedding Cakes Recipe
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    Mexican Wedding Cakes

    Mexican Wedding Cakes. Photo by babyiguana

    1/2 Photos of Mexican Wedding Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    Steve_G's Note:

    Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.

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    Serves: 48



    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
    3. 3
      Cool pecans completely before proceeding.
    4. 4
      IN THE FOOD PROCESSER (preferred) -----------.
    5. 5
      Process pecans, salt and sugar until pecans are ground very fine.
    6. 6
      Cut the butter in chunks and, with the motor running, add.
    7. 7
      Process until smooth and creamy.
    8. 8
      Scrape down bowl, add vanilla and pulse.
    9. 9
      Add flour and salt, pulse until it starts to clump.
    10. 10
      OR IN THE MIXER-------------.
    11. 11
      Soften butter.
    12. 12
      Grind toasted pecans.
    13. 13
      In medium bowl whisk, flour, nuts and salt until combined.
    14. 14
      Combine sugar and butter in a mixing bowl, beat until light and fluffy.
    15. 15
      Beat in vanilla extract and scrape down bowl.
    16. 16
      Stir on low speed, gradually adding the flour mixture until just incorporated.
    17. 17
      FOR EITHER METHOD-------------.
    18. 18
      Place dough into a bowl and refrigerate for 1 to 3 hours.
    19. 19
      Preheat oven to 350 degrees f.
    20. 20
      Measure dough using a gently rounded 1 ¼" scoop, or 1 scant tablespoon, roll between palms to form a 1" balls.
    21. 21
      Place balls 1 ½" apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
    22. 22
      Rotate pan half way through cooking for even baking.
    23. 23
      Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
    24. 24
      Cool completely on rack and roll again in powdered sugar.
    25. 25
      Store in an airtight container for about 1 month.

    Ratings & Reviews:

    • on January 13, 2002


      These were the best wedding cookies I have tasted. Everyone that tried them liked them. They just seem to melt in your mouth.

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    • on May 06, 2002


      What a bonus! These actually came out looking like the Loved these, nice and crispy on the outside and melt in your mouth. I got 32 'cakes' from the dough. Thanks for posting. =)

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    • on November 01, 2002


      This is my absolute favorite cookie recipe! I make these every year for Christmas. I use ground walnuts instead of pecans, and have also used almonds successfully. For a little variation, roll in a mixture of powdered sugar and cocoa powder. These freeze well too! They are so easy to make, and turn out right every time. Thanks for posting Steve!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (30)


    Nutritional Facts for Mexican Wedding Cakes

    Serving Size: 1 (16 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 82.0
    Calories from Fat 41
    Total Fat 4.6 g
    Saturated Fat 2.5 g
    Cholesterol 10.1 mg
    Sodium 3.9 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.2 g
    Sugars 6.1 g
    Protein 0.6 g

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