Mexican Wedding Cakes

Mexican Wedding CakesThis is one of my favorite simple traditional cookies recipes!

1 C. butter, room temperature

1/2 C. powdered sugar

2 t. vanilla extract

2 C. unbleached flour

½ t. cinnamon

½ t. salt

1 and 1/2 C.  finely chopped toasted pecans

1 and 1/2  C. powdered sugar for rolling and dusting

Cream butter and 1/2 C. powdered sugar until light and fluffy. Beat in vanilla. Sift together flour, cinnamon and salt. Beat into butter mixture until just blended. Add the nuts and mix until evenly distributed. Press dough into a ball, flatten and chill 45-60 minutes.

Preheat oven to 350. Form dough into 1 inch balls and place an inch apart on parchment lined baking sheets. Bake for 16-18 minutes until set and golden brown on the bottom. Allow to rest on baking sheet for just 5 minutes. (If cookies cool too much put back in the oven for a couple of minutes to reheat.) Roll while warm to coat in powdered sugar and cool on wire racks. When cooled dust again with powdered sugar.

Makes about 3 dozen.  Enjoy!

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