Mexican Wedding Cakes (Cookie Exchange Quantity)

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



Total Time






cup powdered sugar
cups butter or margarine, softened
teaspoons vanilla
4 1/2
cups Gold Medal® all-purpose flour
cup finely chopped nuts
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.
Makes 6 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Mexican Surprise Wedding Cakes: Make cookies as directed--except shape each ball of dough around 1 Hershey®’s Kisses® milk chocolate filled with caramel.
Did You Know
You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 90
    • (Calories from Fat 60),
  • Total Fat 6g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 50mg;
  • Total Carbohydrate 8g
    • (Dietary Fiber 0g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    • 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.