This recipe was shared over at Weekend Potluck by The Country Cook.
These Mexican Wedding Cakes were the third cookie that we made at our annual Cookie Day.
I can remember my mom getting a tin of these every Christmas and I never even thought about making them until I saw my husband’s family making them on Cookie Day.
Mexican Wedding Cakes
Even though I’m not a coffee drinker, these cookies remind me of something that you would enjoy with a cup of coffee or hot tea.
This recipe calls for a lot of butter. And a lot of powdered sugar. Butter and powdered sugar make everything better right? I also love the crunchiness of this cookie that the chopped pecans provide.
These cookies have a pretty long baking time (15-20 minutes in a 300 degree oven) so we wait to make them last, but they are certainly not least! Basically just combine all the ingredients in a large bowl and knead with your hands until a soft dough forms. Flatten them with the bottom of a flour coated glass. Bake then roll in powdered sugar when they are still warm.
- 2 Cups flour
- 1 Cup chopped pecans
- 1 Cup butter
- 1 teaspoon vanilla
- 1 Cup powdered sugar
- pinch of salt
- additional powdered sugar for coating
- Using your hands knead flour, chopped pecans, butter, vanilla, salt, and powdered sugar together in a large bowl.
- Make into balls the size of a walnut and place on well greased cookie sheet.
- Flatten balls to ¼ inch using the bottom of a glass coated in flour.
- Bake at 300 degrees for 15-20 minutes.
- Remove from oven and roll in powdered sugar. Allow to cool.