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
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
Reviews
This is a version of the classic butter/flour/powdered sugar cookie that almost every nationality has (Polish wedding cookies, Greek cookies called kourabiedes, etc.). I make the Greek version with 2 eggs yolks, only 3 tablespoons of sugar and chopped walnuts, no vanilla. When I make them, I prepare baking sheets covered with powdered sugar and when the cookies come out of the oven, I place them HOT right on the sugar and then sprinkle them with enough powdered sugar to bury them. This melts some of the sugar into the cookies. It takes a LOT of powdered sugar (a couple of pounds at least) but well worth it. I sift and save the sugar after I'm done.
These are indeed a fabulous cookie! They appear to be an international favorite. My mother was given this recipe by her German mother-in-law, born in1898, who called them Kifflings. The only difference between Kifflings and this recipe is that we made them with walnuts. Most Germans use almonds. They are an important part of our Christmas tradition.
Easy and delicious...
Delicioso! A Christmas tradition in my family. Whether you call them Mexican Wedding Cakes, Pecan Puffs or Russian Tea Cakes - this is one recipe to save.
Mexican Wedding Cakes (we also call them Russian Tea Cakes) have been a family favorite for years. They are always part of our Christmas cookie plate.
Made these for our wedding anniversary. Husband ate the whole batch! Very addicting.
I'm a novice when it comes to cooking, so I was a bit nervous about trying this recipe. But I did and the cookies came out awesome! I made these to gift and everyone who received them loved them. In fact, I'm making another batch to give to some people who called asking for more. The only adjustment I made was that I baked them for a few more minutes (18-20) at 350 degrees. Thank you for sharing this recipe. :-)
See "Russian Tea Cakes".? It cuts the recipe in half.
So good.
I made these last year for Christmas gifts. These are great tasting cookies. I am making them again this year and many years to come.Beth :)