Mexican Wedding Cake Recipe

These scrumptious Mexican wedding cakes melt in your mouth. They are little butter and nut balls rolled in powdered sugar and can be piled high on a pastry table for your guests to enjoy.

Basic Recipe

1 cup soft butter

1/2 cup confectioners sugar

1 teaspoon vanilla

2 1/2 cups sifted all-purpose flour

1/2 teaspoon salt

3/4 cup finely chopped walnuts or pecans

Cream the butter and sugar. Add the vanilla. Sift the flour and salt together and stir in. Mix in the nuts.

Chill the dough. Roll into 1-inch balls. Place 2 1/2 inches apart on an un-greased baking sheet. Bake until set, but not brown, in a 350 degree oven for 10 to 12 minutes.

While still warm, roll in confectioners sugar. Cool. Roll in sugar once more.

For a Pastry Table

6 cups soft butter

3 cups confectioners sugar

6 teaspoon vanilla or (3 Tablespoons)

15 cups sifted all-purpose flour

3 teaspoon salt

4 1/2 cups finely chopped walnuts or pecans

Other uses and names for this cookie

There are countless versions of this famous cookie. Best of all they are really easy to make.

Happy Baking!

The original recipe that I have used forever is from an old recipe book called...The "Country Innkeepers Cookbook" by Wilf and Lois Copping.