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
Pastelitos De Boda
Pastelitos De Boda
Prep Time
20 min
Cook Time
15 min
Yield
about 3 dozen
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
Directions
- 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.
- Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.
- 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.
Nutrition Facts
2 each: 185 calories, 13g fat (6g saturated fat), 25mg cholesterol, 112mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 3g protein.
Loading Popular in the Community
Loading Reviews
