Recipe by Julie Lavado
"Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners."
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I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were almonds (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar!
This recipe needed some modificaion to make it just right. The vanilla needed to be doubled, the nuts needed to be very finely chopped and cut back to back to 1.5 cups, and 1/4 teaspoon salt added. I also roll the cookies in melted butter before rolling them in powdered sugar.
This is the exact same recipe my friend has in his cookbook at home (which we have made many times together around the holidays to give out to friends).
One tip, the finer you ground the nuts the better it tastes! I've had them with chunky nuts and with finely ground nuts, and I have to say the finely ground nuts are the way to go.
Also, since these cookies easily come together in a ball shape, we've put toffee, butterscotch, and sometimes chocolate in the middle. All you need to do is take three or four chips (of whatever you prefer), flatten out the cookie in your hand, place the chips in the middle, and fold the dough over into a ball shape and bake. This makes it extra tastey and special!
Ive been making these cookies for the longest time and always get raves. I reckon, 100g of walnuts is more than sufficient- too much nuts will result in the cookie breaking up more easily. Use lightly salted butter n omit the confectionary sugar in the batter. The mildly salted cookie and confectionary sugar coating is a perfect marriage of flavours! The trick to making these cookies melt in ur mouth is to avoid overbeating it and handling it as little as possible. After beating the butter (make sure it's not too soft, rather, slightly firm) with vanilla, add in the flour n beat till just blended/mixture forms a lump. Very easy and addictive!
This is exactly what I was looking for. Thanks! Keep in mind that there is no salt in this recipe, so if you use unsalted butter (which I usually do) you'll need to add a couple pinches. I made the dough about a week ahead of time (refrigerated) and they came out perfect.
I made this for my daughters 5th grade class, they were having a mexican party,I wasn't sure if the kids would like them. people are calling me for the recipe.
Very good. I made for a big family party and they were a big hit. Very easy. I doubled with no problems. I used salted butter which gave a nice flavor, since the recipe called for no salt, although I would usually use unsalted for cookies.
I've been searching so long for this perfect recipe, and finally I've found it here. These are sometimes called Russian Tea Cakes or Swedish Tea Cakes. I followed the recipe but added 1 tsp. almond extract and these cookies came out moist, delicious, and so good that I must make more! I used my pampered chef scooper to make the balls, but I made them a bit too big so I had to cook them a bit longer. Next time I'll scale down a bit. These are absolutely WONDERFUL!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Wedding Cakes II
Serving Size: 1/21 of a recipe
Servings Per Recipe: 21
Amount Per Serving
Calories from Fat: 147
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