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mexican wedding cakes (cookies)

review
ravenhigheagle avatar
Private Recipe by
Raven Higheagle
@ravenhigheagle
Prescott, AZ

These delicate shortbread-style cookies are made with chopped, roasted pecans, rolled in powdered sugar and are an elegant addition to any fiesta. They are also known as Wedding Cakes, Pecan Balls, Russian Tea Cakes, Snowballs, Pecan Sandies, Swedish Tea Cakes and more.

read more
yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For mexican wedding cakes (cookies)

  • COOKIES
  • 1 1/2 c
    butter, room temperature
  • 3/4 c
    powdered sugar
  • 3 tsp
    pure vanilla extract
  • 3 c
    flour
  • 1/4 tsp
    salt
  • 1/2 c
    pecans, chopped, roasted (see below)
  • COATING FOR COOKIES
  • 3/4 c
    powdered sugar

How To Make mexican wedding cakes (cookies)

  • 1
    Preheat oven to 350 degrees. Lightly grease a cookie sheet.
  • 2
    Add butter, powdered sugar and vanilla to a large mixing bowl. Mix at medium-high speed until completely mixed.
  • 3
    In a separate bowl, mix flour and salt.
  • 4
    Mix the flour into the butter about 1/2 cup at a time until well incorporated.
  • 5
    Carefully fold in the nuts.
  • 6
    Take a small amount of dough and roll it into a one inch ball. Or roll into a small log and shape in a crescent moon shape.
  • 7
    Continue and place the balls, or crescents on a lightly greased cookie sheet, about 2 inches apart.
  • 8
    Bake for about 15 minutes, or until golden brown

    Roll the warm cookies in the powdered sugar,
  • 9
    Roasted Pecans:

    Place pecans on a cookie sheet and bake in a 350 degree oven for 8-10 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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