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

13 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 15 min.

Makes

about 6 dozen

Updated: Feb. 01, 2023

As part of a Mexican tradition, I tucked these sugar-dusted cookies into small gift boxes for the guests at my sister's wedding. Most folks said the cookies never made it home! We bake them around the holidays too. —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; beat in vanilla. Gradually beat in flour. Stir in pecans.
Shape each tablespoon of dough into a 2-in. crescent. 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

Ingredients

Directions

Nutrition Facts

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