Mexican wedding cakes recipe

MEXICAN WEDDING CAKES

Just in time for Cinco de Mayo, these Mexican Wedding Cookies will spice up your menu! The snow-white pecan butter balls, made with ground pecans and rolled in powdered sugar, will literally melt in your mouth!   

Mexican Wedding  Cakes Recipe

• 1/2 pound (1 cups) butter, softened
• 1/2 cup confectioners' sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 cups all-purpose flour
• 1 cup toasted pecans, chopped very fine or ground in a food processor
• 1 cup confectioners' (powdered) sugar for dusting and rolling

How To Make Mexican Wedding Cakes

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
• In a large mixing bowl with beater attachment, beat butter on medium speed until fluffy. Add confectioners' sugar and beat again until smooth.
• Scrape down sides of bowl. Add vanilla and salt, beat and scrape down once more.
• Turn mixer to low, add flour and ground toasted pecans. Beat only until incorporated and mixed well. Scrape bowl.
• Using a medium sized cookie scoop or Tablespoon, scoop cookie dough onto prepared baking sheets, leaving a little room between each ball. Do not flatten.
• Bake in 350 degree over for 14 minutes or until cookies are almost firm and the edges are lightly browned. Let cool just enough to handle.
• Remove from oven and as soon as you can handle them, gently roll the cookies into the remaining 1 cup confectioners' sugar. Tap off sugar and place them on a cool cookie sheet.
• When the cookies are all coated, start over again, and roll them in powdered sugar a second time. Shake off excess and place on cookie sheets.
• Makes 30 Mexican Wedding Cakes!