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Mexican Wedding Cakes Recipe

Mexican Wedding Cakes: Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.

To Toast Nuts:  Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.  Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste).

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm. 

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Form the chilled dough into 1 inch (2.5 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets. Bake about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack.

Meanwhile, place the sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar, one at a time. Place on a wire rack to cool. Or you can simply place the confectioners sugar in a strainer and sift the sugar over the tops of the cookies. Let cool completely before storing. Can be stored in an airtight container for several weeks. Can roll or sift the cookies in more confectioners sugar before serving.

Makes about 3 dozen cookies.

Mexican Wedding Cakes Recipe:

2/3 cup (65 grams) nuts (pecans, walnuts, hazelnuts)

1 cup (227 grams) unsalted butter, room temperature

1/4 cup (30 grams) confectioners' (powdered or icing) sugar

1 teaspoon (2 grams) pure vanilla extract

2 cups (260 grams) all-purpose flour

1/4 teaspoon salt


1 cup (120 grams) powdered (icing or confectioners) sugar, sifted

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