Pastelitos De Boda Recipe

Pastelitos De Boda Recipe photo by Taste of Home

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In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes—they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! —Terri Lins, San Diego, California

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Pastelitos De Boda Recipe

Prep: 20 min. + chilling Bake: 15 min.

Yield: 18 Servings

20 15 35

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla
2 cups sifted all-purpose flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/4 cup heavy whipping cream
Additional confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine the flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.
Shape into a roll 2-1/2 in. in diameter. Wrap in plastic wrap. Refrigerate for several hours or overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar. Yield: about 3 dozen.

Nutritional Facts 1 serving (2 each) equals 185 calories, 13 g fat (6 g saturated fat), 25 mg cholesterol, 112 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pastelitos De Boda in Country February/March 1990, p51