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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 tomsawyer

    1/1 Photo of Mexican Wedding Cakes

    Total Time:

    Prep Time:

    Cook Time:

    17 mins

    5 mins

    12 mins

    Charlotte J's Note:

    Called a cake but they are cookies. This recipe does not call for nuts like the others here at Zaar. Posted for Zaar World Tour 2006

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees.
    2. 2
      Cream butter adding sugar gradually.
    3. 3
      Blend in salt, vanilla, and flour.
    4. 4
      If too soft, chill until firm.
    5. 5
      Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
    6. 6
      Bake in preheated oven about 12 minutes, or until golden brown.
    7. 7
      While still hot, roll cookies in powdered sugar.
    8. 8
      Move to a wire rack to cool.

    Ratings & Reviews:

    • on May 19, 2009


      These were nice easy cookies. I too rolled them twice and they tasted great. The only little thing was that they flattened and were very hard to roll. Not quite sure why they flattened but I guess maybe if I had chilled them they would have stayed rounder. Anyways I nice cookie although I think I prefer the ones with pecans but nothing wrong with change ;) Made for the Dining Daredevils, ZWT5 2009

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    • on November 16, 2008


      I made another 6 dozen cookies using this recipe. It was easy to prepare. I did have to turn the heat down on the oven though. It was too hot(perhaps because we are high altitude)the first batch became a little too brown, but that was ok, that batch stayed home and make son and husband happy. I rolled them twice in the powered sugar, first hot, then again after cool.Great recipe also.

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    • on April 29, 2007


      My Nona (Italian grandmother) use to make these more than 50 years ago! The only difference was we called them "Snow Balls" and added 1 cup of crushed walnuts to the recipe. We did roll them in icing sugar when they were warm from the oven, but rolled them again in the icing sugard because the icing sugar tends to melt that first time. These just melt in your mouth!!

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    Read All Reviews (4)


    Nutritional Facts for Mexican Wedding Cakes

    Serving Size: 1 (543 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 57.9
    Calories from Fat 35
    Total Fat 3.8 g
    Saturated Fat 2.4 g
    Cholesterol 10.1 mg
    Sodium 39.4 mg
    Total Carbohydrate 5.2 g
    Dietary Fiber 0.1 g
    Sugars 1.2 g
    Protein 0.5 g

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