Mexican Wedding Cakes Recipe

Publisher Photo
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 36 servings

Ingredients

  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup finely chopped pecans
  • Additional confectioners' sugar

Nutritional Facts

1 serving (2 each) equals 177 calories, 13 g fat (7 g saturated fat), 27 mg cholesterol, 103 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans.
  2. Shape tablespoonfuls into 2-in. crescents. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 12-15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Yield: about 6 dozen.
Originally published as Mexican Wedding Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p206

Nutritional Facts

1 serving (2 each) equals 177 calories, 13 g fat (7 g saturated fat), 27 mg cholesterol, 103 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Mexican Wedding Cakes

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
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MY REVIEW
Reviewed Aug. 6, 2014

"Mexican Wedding Cakes (we also call them Russian Tea Cakes) have been a family favorite for years. They are always part of our Christmas cookie plate."

MY REVIEW
Reviewed Jan. 11, 2014

"Made these for our wedding anniversary. Husband ate the whole batch! Very addicting."

MY REVIEW
Reviewed Jan. 1, 2014 Edited Jan. 12, 2014

"I'm a novice when it comes to cooking, so I was a bit nervous about trying this recipe. But I did and the cookies came out awesome! I made these to gift and everyone who received them loved them. In fact, I'm making another batch to give to some people who called asking for more. The only adjustment I made was that I baked them for a few more minutes (18-20) at 350 degrees. Thank you for sharing this recipe. :-)"

MY REVIEW
Reviewed May. 31, 2009

"See "Russian Tea Cakes".  It cuts the recipe in half.

"

MY REVIEW
Reviewed Apr. 28, 2009

"Smile As a suggestion, you might want to try Pop-Up Blocker on so you don't have that problem. That's not Taste of Home's fault. Anonymous"

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