Mexican Wedding Cakes

Mexican Wedding Cakes

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Serves: 48,Yield: 48cookies

    • About This Recipe

    “Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.”

    Ingredients

  • 1cupunsalted butter
  • 1/2 teaspoonvanilla extract
  • 1 3/4 cupsall-purpose flour
  • 1/2 cuppecan halves
  • 1cuppowdered sugar
  • 1pinchsalt
  • 1 1/2 cupspowdered sugar( for topping)

    • Directions

  • Preheat oven to 350 degrees.
  • Place pecans on a cookie sheet and toast for about 5 minutes, stirring occasionally, until lightly browned.
  • Cool pecans completely before proceeding.
  • IN THE FOOD PROCESSER (preferred) ———–.
  • Process pecans, salt and sugar until pecans are ground very fine.
  • Cut the butter in chunks and, with the motor running, add.
  • Process until smooth and creamy.
  • Scrape down bowl, add vanilla and pulse.
  • Add flour and salt, pulse until it starts to clump.
  • OR IN THE MIXER————-.
  • Soften butter.
  • Grind toasted pecans.
  • In medium bowl whisk, flour, nuts and salt until combined.
  • Combine sugar and butter in a mixing bowl, beat until light and fluffy.
  • Beat in vanilla extract and scrape down bowl.
  • Stir on low speed, gradually adding the flour mixture until just incorporated.
  • FOR EITHER METHOD————-.
  • Place dough into a bowl and refrigerate for 1 to 3 hours.
  • Preheat oven to 350 degrees f.
  • Measure dough using a gently rounded 1 ¼” scoop, or 1 scant tablespoon, roll between palms to form a 1″ balls.
  • Place balls 1 ½” apart on cookie sheet, bake for 15 mins or until just beginning to brown, undersides will be lightly browned.
  • Rotate pan half way through cooking for even baking.
  • Cool cookies on sheet for 2-3 mins, using a small angled spatula lift the cookies from the sheet and gently roll several times in powdered sugar.
  • Cool completely on rack and roll again in powdered sugar.
  • Store in an airtight container for about 1 month.

    • Reviews

  • “These were the best wedding cookies I have tasted. Everyone that tried them liked them. They just seem to melt in your mouth.”

  • “What a bonus! These actually came out looking like the picture..lolLoved these, nice and crispy on the outside and melt in your mouth. I got 32 ‘cakes’ from the dough.Thanks for posting.=)”

  • “This is my absolute favorite cookie recipe!I make these every year for Christmas.I use ground walnuts instead of pecans, and have also used almonds successfully.For a little variation, roll in a mixture of powdered sugar and cocoa powder.These freeze well too!They are so easy to make, and turn out right every time.Thanks for posting Steve!”

  • “These are spectacular!I used my food proccesor, which made it quick and easy.The texture is to-die-for good.These are going into regular holiday rotation!”

  • “I think I mucked this one up a bit. I changed the recipe to metric, and the amount of butter was way too much, but I made them, and though they were a little oily, they all dissapeared and everyone said I should make them again. This time I will follow the US recipe, I guess a cup is a cup no matter where you are!! I used walnuts, and the biscuits turned out bigger then they should have, probably because I didnt have the right proportions, so if they taste good, even when you make them wrong………..its a pretty good recipe:)”

  • “I don’t know what I did wrong, but these all flattened out like normal cookies.Taste great, just not a pretty round shape.”

  • “These are so yummy.I used pecans, which took 10 min. to toast in my oven.I got 32 cookies, but I knew I wasn’t accurately measuring the spoonfuls of dough as I was forming the balls.No problem!Just made each cookie a bigger treat.My hubby also said he really liked these tasty morsels.Will definitely make these again. Thanks, Steve.”

  • “I’d give this 0 stars if I could.I am so aggravated.After getting my family all excited about how wonderful Mexican Wedding Cakes are, I searched around and decided to try this recipe.I followed the recipe to the T and as they baked the round balls flattened out to flat cookies!I nearly cried.I did some research and nearly every other recipe for Mexican Wedding Cakes had at least 2 cups of flour, not the 1 3/4 cups this one has! I was so disappointed. These are NOT the cookies I was hoping for or have ever had before.Keep looking until you find a recipe with more flour.Grrr!”

  • “No, I won’t be using this recipe. I followed it exactly and the cookies flattened out. Even when I practically froze them. I am wondering if the flour ratio could be off. The way I scoop my flour into the cup and measure could be it. But scooping into the cup is how it should be done. Sorry, tasty, yes, like your picture, no.”

  • “Sooooooo good! Melted in my mouth. I made these to freeze for Christmas. In the words of my friend “You need to make another batch”. They didn’t stay as round as i would of liked but the flavor was like an explosion of happiness, that’s why i gave the five stars. Thank you.”

  • “These were my absolute fave growing up!
    The taste amazing.
    I don’t know what I did wrong …..but my cookies flattened instead of staying in the ball shape.
    Not quite sure where I went wrong there but I can’t stop eating them anyway.”

  • “As I started to make these I got very concerned… How was something that was so easy to put together ever going to be good enough to impress my dinner guests… But when I took my mixture out of the fridge and had a taste, I knew I had no reason to be concerned and I was right. Every one of my guests loved these, many asking for the recipe! I used the food processor method (super easy) and made a half batch. The only ingredient change I made was to use a vegan butter substitute. Thanks for an awesome recipe!”

  • “Turned out perfect, thanks! I’ve never used my food processor to make cookies, but I did with these. They are perfect. Can’t wait to share with family and friends.”

  • “these gentle cookie are a mouthful of yumminess cookie tray christmas 09”

  • “Mine flattened out, too.. wish I knew what I did wrong, these are my favorite Christmas cookie, and the first time I’ve ever tried to make them myself. Still tasted great though..”

  • “Delicious flavor and texture.I agree with other reviewer, if you are using chopped pecans, do not toast for as long as it says, I did 4 minutes.I also only baked them 14 minutes, so watch the baking time.I used the mixer method after chopping the pecans in a food processor and they turned out beautifully.”

  • “Ok, so really great TASTING recipe, but I had to start over several times so it was a bit frustrating. First off, I started to toast the pecans. The recipe said about 10 min, so I left mine in for 7 min and went to check on it. The pecans were burnt! So I ditched the toasted idea. I then started the food processor method (recommended). When I started adding the butter, it clumped immediately, and to the point where I couldn’t add the total amount because the blade stopped spinning. I then tried to the mixer method which turned out to be a lot easier! The final product (although more stressful than I thought it would be) was fantastic! I didn’t toast the pecans and I still felt the taste was very true to what I had eaten in the past. I will definitely continue this recipe, but will start with the mixer!!”

  • “Wonderful cookies! My old recipe for Mexican Wedding Cakes did not use toasted pecans, but I think that really added alot to the flavor, so this is the recipe I’ll be using now!”

  • “Definite 5 stars!This dough was easy to work with (I used the food processor method), and aside from impatiently waiting an hour for the dough to chill, were quick to make.The surprise is when you bite into them expecting something soft (cake-like perhaps), but encounter a flaky crispness that melts on your tongue. The flavor and aroma of the toasted nuts are heavenly (you simply must toast the nuts).All of my “guinea pigs” said these were awesome.Thanks!:)”

  • “My father LOVES these, these are his favorite cookies during Christmas.I use walnuts not pecans and always roll them at least 2 times.(Be prepared your hands from rolling do get a little sore since your rollin many cookies w/ chopped nuts.)Roll one time while warm then a few minutes later roll again then one more time before plating or storing.We call them butterballs. Is a staple of my Christmas cookie platters.**Update I made a batch of these without the nuts but used mini semi sweet choc chips and they were GOOOOOD!!***”

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