Mexican Wedding Cakes: Buttery Nutty Cookies

Name: Mexican Wedding Cakes: Buttery Nutty Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Cuisine: Mexican
Ingredients: 1 cup unsalted butter (softened); 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour (spooned and levelled); 1/4 teaspoon salt; 1 cup pecans (finely chopped); 1 cup powdered sugar

35 min 24 cookies Easy

All Recipes

Delight in these buttery, nutty cookies that are perfect for any celebration. Mexican Wedding Cakes are easy to make and melt in your mouth.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Mexican Wedding Cakes, also known as Russian Tea Cakes or Snowball Cookies, are a classic treat for celebrations. These buttery cookies, studded with nuts and coated in powdered sugar, are a staple at weddings and festive occasions. This version, Mexican Wedding Cakes II, offers an updated take on the traditional recipe, ensuring a soft, melt-in-your-mouth texture that will have you reaching for more. Perfect for those who love a simple cookie with a rich, nutty flavour, these delights are sure to impress your guests. Whether you're preparing for a holiday gathering or simply craving a sweet bite, Mexican Wedding Cakes II are a must-try. Their ease of preparation makes them a great project for both novice and experienced bakers alike.

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream butter and sugar

In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.

Pro tip: Ensure the butter is at room temperature for easy mixing.

Add vanilla

Mix in the vanilla extract until well combined.

Combine dry ingredients

In a separate bowl, whisk together the flour and salt. Gradually add to the butter mixture, mixing until just combined.

Incorporate nuts

Fold in the chopped pecans until evenly distributed through the dough.

Pro tip: Toast the pecans before chopping for enhanced flavour.

Form cookies

Roll dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.

Bake

Bake in the preheated oven for 12-15 minutes or until the bottoms are lightly golden.

Pro tip: Do not over-bake to keep cookies tender.

Roll in sugar

Allow cookies to cool slightly, then roll them in the remaining powdered sugar while still warm.

Pro tip: Rolling while warm ensures better sugar adhesion.

💡

Tips & Tricks

Toast the nuts for enhanced flavour.
Ensure the butter is at room temperature for easy mixing.
Roll cookies in powdered sugar while warm for best coverage.

Frequently Asked Questions

What are Mexican Wedding Cakes II?

Mexican Wedding Cakes II are a type of buttery, nutty cookie often served at weddings and celebrations. They are also known as Snowball Cookies or Russian Tea Cakes.

How many calories are in one Mexican Wedding Cake II cookie?

Each cookie contains approximately 90 calories.

Can I freeze Mexican Wedding Cakes II?

Yes, you can freeze these cookies for up to three months. Store them in an airtight container or a freezer bag.

How long do Mexican Wedding Cakes II last?

These cookies can be stored in an airtight container at room temperature for up to one week.

What nuts are used in Mexican Wedding Cakes II?

This recipe uses finely chopped pecans, although walnuts can also be used as an alternative.

Why are they called Mexican Wedding Cakes?

The name reflects their popularity at Mexican weddings, but these cookies are also enjoyed worldwide under various names.

Serving Suggestions

Serve these cookies at room temperature with a cup of tea or coffee for a delightful afternoon treat. They also pair wonderfully with a glass of milk for a comforting snack. These cookies can be made ahead and stored in an airtight container for up to a week. You can also freeze them for up to three months, making them a convenient option for advance preparation.

Nutrition per serving

Calories

Protein

Fat

Carbs

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