Mexican Wedding Cakes

Mexican Wedding Cakes

Bake these nutty Mexican cookies - a delicious dessert treat for a crowd.

Prep Time

1:30

Hr:Mins

Total Time

1:30

Hr:Mins

Makes

4

1/2

1/2
cup powdered sugar
1
cup butter or margarine, softened
2
teaspoons vanilla
2
cups all-purpose flour
1
cup finely chopped or ground almonds or pecans
1/4
teaspoon salt
3/4
cup powdered sugar
  1. Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
  2. Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
  3. Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
  4. Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.
Makes 4 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Take Note:
These rich butter cookies are also known as Russian Tea Cakes, Swedish Tea Cakes and Greek Wedding Cookies.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 35mg;
  • Total Carbohydrate 7g
    • (Dietary Fiber 0g,
    • Sugars 3g),
  • Protein 1g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 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.
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