This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Mexican Wedding Cakes II

Read Reviews (184)

"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." — Julie Lavado

Ingredients Edit and Save

Watch video tips and tricks

French Butter Cakes (Madeleines)

How to Make Mummy Cakes

Pizzelles III

Hedgehogs

Thin Mint Crackers

Robbi’s M&M Cookies

Italian Wedding Cookies III

Decorating Easter Cakes

Funnel Cakes

Measuring All-Purpose Flour

Sugar and Sweeteners

Vanilla Extract vs Vanilla Bean

Battle of the Butter: Salted vs. Unsalted

Original recipe makes 42 cookies Change Servings

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour

2 cups chopped walnuts
1/2 teaspoon vanilla extract

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (180 degrees C).
Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
Bake for 10-12 minutes.
Cool completely then roll in additional confectionary sugar.

Kitchen-Friendly View

ADVERTISE WITH US

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!

—lucky

See full review »

Most Helpful Critical Review

Nov 10, 2011

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.

—dsuh

See full review »

243 Ratings

See other versions of this recipe!

Mar 12, 2008

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!

—Manda

See full review »

Jan 16, 2008

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!

—thecookiejar

See full review »

Dec 11, 2005

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.

—MANOMES

See full review »

Aug 29, 2003

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.

—CATHY COHEN

See full review »

Jun 27, 2006

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.

—fitforaqueenclothing.com

See full review »

Dec 24, 2005

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!

—DebsWebWorks

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Mexican Wedding Cakes I

Gluten-free Mexican Wedding Cakes

Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies

Mexican Cookie Rings

Mexican Bride Cookies

Italian Wedding Cakes

Russian Tea Cakes III

Russian Tea Cakes I

Tea Cakes III

ADVERTISE WITH US

Nutrition

Calories
208 kcal
10%

Carbohydrates
13.7 g
4%

Cholesterol
23 mg
8%

Fat
16.3 g
25%

Fiber
1.1 g
4%

Protein
3.1 g
6%

Sodium
63 mg
3%

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

Nutritional Information

Mexican Wedding Cakes II

Serving Size: 1/21 of a recipe
Servings Per Recipe: 21
Amount Per Serving
Calories: 208
Calories from Fat: 147

% Daily Value *
Total Fat 16.3g 25 %
Saturated Fat 6.3g 31 %
Cholesterol 23mg 8 %
Sodium 63mg 3 %
Potassium 66mg 2 %
Total Carbohydrates 13.7g 4 %
Dietary Fiber 1.1g 4 %
Protein 3.1g 6 %
Sugars 3.3g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 2 %
Iron 9 %
Thiamin 13 %
Niacin 11 %
Vitamin B6 4 %
Magnesium 7 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.