Mexican Wedding Cakes
- Ready In:
- 1⁄2 cup powdered sugar
- 1 cup butter, softened
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup very finely chopped almonds or 1 cup ground almonds (pecans and walnuts also ok)
- 1⁄2 teaspoon salt
- additional powdered sugar (for rolling cookies in)
- Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
- Preheat oven to 325 degrees F.
- Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
- Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
- Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
- Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
- Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
- Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.
Join The Conversation
These were simply AMAZING! I made them for our Cinco de Mayo celebration today. I've never had these cookies turn out so well. I used walnuts for the recipe and chopped them finely in my food processor. made everything in my kithcenaid mixer. So easy and tasty! Made them again in 2010 :) Great cookies! Big hit... again!
I've always loved these, just didn't know how incredibly easy they are to make. Seriously an "easy level" sweet. I did as another suggested and chopped the slivered almonds in a food processor, made it easier. Once they were done it was way easier to just place them in a ziploc bag, as someone else suggested. One thing I started to do since I made two large batches was just waited until they cooled for 5min. and then placed them in the powder sugar. The sweets that I did this way came out with the same amount of sugar as those that were done by the two method coating. Great recipe, thanks!!!!