Mexican Wedding Cakes


These are actually not cakes at all, but a delectable little cookie. I am requested to make my version each year during the holiday season.


These cookies do not replace the traditional wedding cake in a Mexican wedding reception but they do appear at either the dessert bar or among the buffet. They are made either in a ball or crescent shape.



1/4 pound butter…softened

1 cup flour

1/8 tsp salt

1/4 tsp baking powder

2 tbsp powdered sugar

1 1/2 tsp vanilla

1/2 cup chopped pecans

extra powdered sugar to roll cookies in


Preheat oven to 350 Degrees F In a mixer mix all ingredients just until the dough comes together. Put two teaspoons of dough at a time between the palms of your hand and form into balls. Arrange balls on baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and pale golden on top. Gently roll warm cookies in powdered sugar and then transfer to cooling rack and cool completely. Store in airtight container. Best if eaten within the week but it is doubtful they will last that long…these are seriously addicting.


Note: My little girl has a dairy and nut allergy I make these for her with Vegan, non-dairy “butter” and I omit the nuts.

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