Mexican Wedding Cakes I Recipe -
Mexican Wedding Cakes I Recipe

Mexican Wedding Cakes I

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"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."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
  2. Knead in flour by hand until completely mixed.
  3. Chill dough for about an hour.
  4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  5. 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.
  6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.
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Reviews More Reviews

Most Helpful Positive Review
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

Most Helpful Critical Review
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.

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.

Dec 21, 2003


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.

Dec 25, 2008

EXCELLENT! I made them on Christmas Eve and everyone loved them. I made half with confectioners sugar and the other half i mixed the powdered sugar and cinnamon. Thety were both great.

Jun 29, 2010

These cookies are fantastic, not bland at all! I'm baking them right now (my husband has already eaten 5 and said they are addictive) I have Martha Stewart's cookie cook book and she has almost the same version of Mexican Wedding cookies in it. To make them more like she does toast the almonds in the oven first at 350 degrees f until slightly golden, it brings out the flavor of the almonds, reduce the flour to 2 cups and 2 tablespoons flour up the confectioners sugar to 1 cup and swap one of the teaspoons of vanilla for almond extract, I just rolled the dough into 1 1/2 inch balls straight from the bowl. These are also a great cookie just the way the recipe is written, don't forget altitude and climate affect your baking while more flour works for some, less might work better for others. Thank you DeAnn for the delicious recipe!

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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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 12.1 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 8.7 g
  • 13%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 45 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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