Mexican Wedding Cakes

Name: Mexican Wedding Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 6 dozen.
Cuisine: North America, Mexican
Ingredients: 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

12 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 15 min.

Makes

about 6 dozen

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

Mexican Wedding Cakes Recipe photo by Taste of Home

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Ingredients

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

Directions

Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans.
Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets.
Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

Nutrition Facts

1 cookie: 88 calories, 6g fat (3g saturated fat), 14mg cholesterol, 41mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

Mexican Wedding Cakes

Total Time

Makes

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