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Mexican Wedding Cakes

Mexican Wedding Cakes

5
(1)

These buttery, almond flavored treats are more like cookies than cakes...but whatever you call them, they're delicious!

serves 36 people

Ingredients

cost per recipe: $5.43

The price is determined by the national average.

  • 1 1/3

    cups butter flavor vegetable shortening

  • 2/3

    cup confectioners' sugar

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon almond extract

  • 2 1/4

    cups all-purpose flour

  • 1/8

    teaspoon salt

  • 1

    cup finely chopped pecans

  • 2

    cups confectioners' sugar

view nutrition info

How to Make It

Beat the shortening, confectioners’ sugar, vanilla and almond extract in a large bowl with an electric mixer on high speed, until it's light and fluffy. Add the flour, salt and pecans and mix well. Cover the bowl and refrigerate for at least 2 hours. Heat the oven to 325ºF. Shape the dough into 1- to 1-1/2-inch balls, making 36 in all. Place the balls 2 inches apart on ungreased baking sheets. Bake at 325ºF for 25 minutes or until the bottoms of the cookies are light brown. Roll the warm cookies in confectioners’ sugar and cool them on wire racks.
Step 1

Beat the shortening, confectioners’ sugar, vanilla and almond extract in a large bowl with an electric mixer on high speed, until it's light and fluffy. Add the flour, salt and pecans and mix well. Cover the bowl and refrigerate for at least 2 hours.

Step 2

Heat the oven to 325ºF.

Step 3

Shape the dough into 1- to 1-1/2-inch balls, making 36 in all. Place the balls 2 inches apart on ungreased baking sheets. Bake at 325ºF for 25 minutes or until the bottoms of the cookies are light brown. Roll the warm cookies in confectioners’ sugar and cool them on wire racks.

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Ratings & Reviews

(1)
  • Tom W.

    March 8, 2007

    Mexican Wedding Cakes

    These remind me of the russian tea cookies that a friend of mine used to make. They are very good. Something to make on special occasions, not every day cookies. Great with tea.

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