Pastelitos De Boda Recipe
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
- 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 Diamond of California Chopped Walnuts
- 1/4 cup heavy whipping cream
- Additional confectioners' sugar
- 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.
Originally published as Pastelitos De Boda in Country February/March 1990, p51
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Reviewed Apr. 24, 2013
I didn't use any more sugar . I try to cut down on sweets but these are good .