Mexican Wedding Cakes

"The holidays wouldn't be the same without these little "snowball cookies". Very simple to make, and popular in the cookie tins."
 
Mexican Wedding Cakes created by sapowell
Ready In:
30mins
Ingredients:
7
Yields:
50-60 cookies
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ingredients

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directions

  • 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.

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  1. HisPixie
    Perfect! My fiance makes these cookies every year but forgot to bring his recipe with him to my house. He thought this one looked like his recipe so he used it last night. Perfectly wonderful! Thank you!
     
  2. lincoln_rose
    I made these exactly as the recipe states and I could not get the dough to stick together. It is really crumbly and falls part. When I did finally get the balls rolled, they didn't flatten out like the picture, After they baked, they still looked like balls of dough and weren't appealing at all.
     
  3. sapowell
    Mexican Wedding Cakes Created by sapowell
  4. sapowell
    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!
     
  5. mrsguti
    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!!!!
     

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