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Mexican Wedding Cakes I
SUBMITTED BY:
DeAnn Plaskett
PHOTO BY:
Rainbow
"Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie."
RECIPE RATING:
Read Reviews
(16)
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Original recipe yield 5 dozen
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METRIC
INGREDIENTS (
Nutrition
)
3/4 cup sifted confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour
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DIRECTIONS
Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
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REVIEWS
Reviewed on Dec. 21, 2003 by OSAGE18
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OSAGE18
Dec. 21, 2003
fabulous!
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14 users found this review helpful
fabulous!
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Reviewed on Dec. 21, 2003 by PATITO
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PATITO
Dec. 21, 2003
Simple and delicious! I've made this many times. One day I had no almonds, so, instead I added 1/4 cup more of confectioners sugar (I also skip putting the dough in the fridge) and they still were great! So easy I can't believe it. Thanks for the recipe
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9 users found this review helpful
Simple and delicious! I've made this many times. One day I had no almonds, so, instead I added...
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Reviewed on Apr. 30, 2008 by
Cookierama
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Cookierama
Apr. 30, 2008
I absolutely loved this recipe. I made them for my friends and they ate them in few minutes. This is an easy recipe that does not require tones of ingredients. I like this version of the Mexican Wedding cakes because the ground almonds. I don't usually add the cinnamon. It just melts in the mouth. The best way to bake these cookies is at 275 degrees for 40 minutes.
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5 users found this review helpful
I absolutely loved this recipe. I made them for my friends and they ate them in few minutes....
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Reviewed on Dec. 26, 2004 by SHRRYJHNSN
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SHRRYJHNSN
Dec. 26, 2004
My husband said "These are the best Mexican Wedding Cookies I've ever had". I doubled the recipe and used 1/2 vanilla extract and 1/2 almond extract. I don't know if they stay in a round ball if you refrigerate them but they were pretty with just a domed shape top when I cooked them right after mixing. Did discover they were better when I made them bite size. Cooking time was shorter since I didn't put them in the fridge first. I tried sifting the sugar on them but it didn't stick so I rolled them in powdered sugar once when hot then again when cooler as suggested in a previous review. I was confused by "knead in flour by hand until completely mixed" so I just mixed in flour with a wooden spoon until it was thick enough to put on counter and then kneaded(if thats a word?) the rest of the flour in. Oh, I dusted the counter top with powdered sugar so the dough wouldn't stick.
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3 users found this review helpful
My husband said "These are the best Mexican Wedding Cookies I've ever had". I doubled the...
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Reviewed on Dec. 18, 2005 by CHELLETHECAT
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CHELLETHECAT
Dec. 18, 2005
I have never used any other recipe for this cookie, everyone that's every tried these simply loves them. They come out perfect each and every time and I do not change anything about it EVER. Just like the ones my mom used to make when I was a kid. Thanks so much.
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2 users found this review helpful
I have never used any other recipe for this cookie, everyone that's every tried these simply...
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Reviewed on Dec. 29, 2004 by SLASHY
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SLASHY
Dec. 29, 2004
:( Taste and smells just like play-dough. I know these are suppose to be slightly bland in taste but these were just awful.... Kid n hubby gave a big frown :( It's got to be all that flour? I had a hard time cooking them all the way thru no matter what size I made them.
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2 users found this review helpful
:( Taste and smells just like play-dough. I know these are suppose to be slightly bland in...
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Reviewed on May 16, 2004 by SweetTooth
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SweetTooth
May 16, 2004
Excellent and easy - I followed the directions as listed, kept the cookies small (about 3/4 to 1 inch) and then sifted the powdered sugar over the warm cookies for a perfect presentation. One tip - I always line my cookie trays with parchment paper. Took these to a Cinco de Mayo party and they were a hit with kids and adults alike! I made the chocolate variation on this site, as well - both are keepers.
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2 users found this review helpful
Excellent and easy - I followed the directions as listed, kept the cookies small (about 3/4 to...
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Reviewed on Jun. 24, 2007 by Gustavo
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Gustavo
Jun. 24, 2007
These were so good! I originally made them as a cinco de mayo treat, but they were so good I had to make them again! Great recipe!
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1 user found this review helpful
These were so good! I originally made them as a cinco de mayo treat, but they were so good I...
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Reviewed on Feb. 13, 2007 by
Flavia
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Flavia
Feb. 13, 2007
brought them to a party and everyone loved them. very easy to make too
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1 user found this review helpful
brought them to a party and everyone loved them. very easy to make too
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Reviewed on Jul. 20, 2008 by andrea h
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andrea h
Jul. 20, 2008
Great simple recipe especially for parties. The only thing I changed was letting the cookies cool completely down on a rack and then sifting confectioner's sugar on top. Will definitely use this again.
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0 users found this review helpful
Great simple recipe especially for parties. The only thing I changed was letting the cookies...
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