Mexican Wedding Cakes


  • ½ cup(s) powdered sugar
  • ¼ teaspoon(s) salt
  • 2 teaspoon(s) vanilla
  • 2 cup(s) flour
  • ½ cup(s) finely chopped pecans
  • 1 cup(s) butter
  • Additional powdered sugar (for coating the cookies after baking)

Cream the butter with an electric mixer; then gradually mix in the sugar. Blend in the salt, vanilla, flour, and pecans. The resulting dough will be stiff. Pinch off small pieces of the dough and roll into balls. Place the dough balls on an ungreased cookie sheet and bake for 12 minutes at 400°...

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Variations on Mexican Wedding Cakes

  • Mexican Wedding Cakes
    • 1 2/3 cups powdered sugar
    • 1 cup (1/2 lb.) butter, at room temperature
    • 2 teaspoons vanilla
    • 1 cup minced walnuts
    • 2 cups all-purpose flour

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