Mexican Wedding Cakes Recipe
- 2 cups butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 cup finely chopped pecans
- Additional confectioners' sugar
- 1. Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in pecans.
- 2. Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets.
- 3. Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks. Yield: about 6 dozen.
1 cookie: 88 calories, 6g fat (3g saturated fat), 14mg cholesterol, 41mg sodium, 7g carbohydrate (2g sugars, 0g fiber), 1g protein.
Reviews for Mexican Wedding Cakes
"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."
"Made these for our wedding anniversary. Husband ate the whole batch! Very addicting."
"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. :-)"
"See "Russian Tea Cakes". It cuts the recipe in half.
" 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"
"I had no problem reading this recipe. I made these last year for Christmas gifts. These are great tasting cookies. I am making them again this year and many years to come.Beth :)"
"Before I could even get this recipe read--an ad came up OVER the screen and there was no way to 'cancel' it! This is very annoying!"
"Love these cookies!"