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Mexican Wedding Cakes

 Mexican Wedding Cakes
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
36 ServingsPrep/Total Time: 30 min.


  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 4 cups all-purpose flour
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup finely chopped pecans
  • Additional confectioners' sugar


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in vanilla. Gradually add flour and mix well. Stir in pecans.
  • Shape tablespoonfuls into 2-in. crescents. Place 2 in. apart on
  • ungreased baking sheets.
  • 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.
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.