Isn’t it amazing how we have a cookie named Mexican wedding cakes but you never see them at weddings in 2014/2015? The cookies are not associated with one particular country. However, they are a common holiday treat no matter the country you live. Food historians have traced the origins to a Medieval Arab cuisine. To learn more, please read this article about the history of wedding cakes in Mexico.
Everyone loves the little Mexican Wedding Cakes for their mouth popping size and outer powdered sugar coating.
Enjoy our recipe!
Mexican Wedding Cakes Recipe
Mexican Wedding Cakes Recipe Ingredients
One cup of butter (use real butter)
Two and a quarter cups of all-purpose flower
One-third cup of sugar
One teaspoon of vanilla extract
One cup chopped pecans
One tablespoon of water
One cup sifted powdered sugar
Mexican Wedding Cakes Recipe Instructions
In a mixing bowl beat butter with an electric mixer on medium to highspeed for 30 seconds. Add half of the flour, the sugar, vanilla and1 tablespoon of water. Beat until thoroughly combined. Beat in remaining flower. Stir in pecans.
Shape dough into one-inch balls or two x .5 inch fingers or crescents. Place on an ungreased cookie sheet. Bake in a 325 degree oven for 20 minutes or until bottoms are lightly browned. Cool the cookies on a wire rack. Finally, place the powdered sugar in a large ziplock bag. Then, place each cake into the bag and cover each generously with the powdered sugar.
You cannot eat just one! Don’t forget to display the cookies in a darker colored dish. Another option it to line the dish holding the Mexican wedding cakes with colored napkins that match your wedding colors. We also recommend storing the cakes in the freezer until time to eat them. The powdered sugar can get really soft and sticky if sitting out too long.
Matt loves listening to any music style he can understand the words. Matt lives in the wedding capital of the world, Las Vegas, with his wife Sharon. His likes include craft beer, baseball and, traveling.