Mexican Wedding Cakes (Cookie Exchange Quantity)

Celebrate with rich and buttery melt-in-your-mouth cookies. You’ll find that one just isn’t enough!

  • Prep Time 1 hr 40 min
  • Total Time 2 hr 10 min
  • Servings 6

Ingredients

1
cup powdered sugar
2
cups butter or margarine, softened
2
teaspoons vanilla
4 1/2
cups Gold Medal™ all-purpose flour
1
cup finely chopped nuts
1/2
teaspoon salt
Additional powdered sugar
  • 1 Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
  • 2 Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  • 3 Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

Expert Tips

Mexican Surprise Wedding Cakes: Make cookies as directed--except shape each ball of dough around 1 Hershey®’s Kisses® milk chocolate filled with caramel.

You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
90
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
50mg
50%;
Total Carbohydrate
8g
8%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.