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Pastelitos De Boda Recipe
Pastelitos De Boda Recipe photo by Taste of Home

Pastelitos De Boda Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES:18 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
MAKES: 18 servings

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

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.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.
  2. Shape into a roll 2-1/2 in. in diameter. Wrap in plastic wrap. Refrigerate several hours or overnight.
  3. Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 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

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.

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MY REVIEW
Reviewed Apr. 24, 2013

"I didn't use any more sugar . I try to cut down on sweets but these are good ."

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