Mexican Wedding Cakes are light, crisp little cookies that are perfect for the holidays or other celebrations. They are simple to make and taste delicious. Similar to shortbread, these small cookies add elegance to any occasion. Serve them with your favorite tea for an afternoon snack or just gobble a couple when you want something sweet.
If pecans are not your favorite, you can always substitute walnuts, hazelnuts, almonds, or pistachios in the recipe. If you cannot find chopped nuts, pulse them lightly in a food processor. The recipe is very similar to Russian Tea Cakes. In fact, some people insist they are the same cookie. Whatever name you call them, they will melt in your mouth. You may find that they become one of the favorite cookie recipes around your house because they are so good and so easy to make.
One of the secrets to excellent Mexican Wedding Cakes is to use the best quality butter you can find. The highest grade of butter in the United States is AA, then A, and then B. You also want a high quality pure vanilla extract. Do not bother with the imitation stuff. It is made from synthetic vanilla that comes from the sapwood of conifers or from coal extracts. It can leave a bitter taste. Look at the ingredients list on your vanilla extract. You want an extract that does not contain any corn syrup. This kind of vanilla can be a bit spendy, but if you shop around you should find several brands that offer you pure vanilla.
Recipe for Mexican Wedding Cakes
These delicious little cookies are light and crisp.
What You Need
1-1/2 cups butter, room temperature 3/4 cup powdered sugar 3 teaspoons vanilla extract 3 cups flour 1/4 teaspoon salt 1/2 cup pecans, chopped and roasted Additional 3/4 cup powdered sugar to roll cookies in Additional 1/4 teaspoon salt
How to Make It
In a large mixing bowl, add the butter, powdered sugar, and vanilla and beat them at medium-high speed until well-mixed.
In another bowl, mix the flour and salt together. Add the flour to the butter 1/2 cup at a time and mix until completely incorporated. When it is ready, the dough will look a little crumbly.
Meanwhile, place the pecans in the oven at 350 degrees F for 8 to 10 minutes to roast them. Alternatively, you could roast them in a skillet over medium high heat, tossing frequently.
Mix the roasted pecans into the cookie dough until they are evenly distributed.
Roll the cookie dough into small one inch balls and place them two inches apart on a lightly greased cookie sheet. Bake them at 350 degrees F for about 15 minutes.
Mix the additional powdered sugar and salt together in a small dish. Roll the warm cookies in the mixture until well coated. Serve them warm from the oven or store them for several days at room temperature in an airtight container.
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