Recipes Mexican Wedding Cakes I 4.4 (38) 33 Reviews 2 Photos 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. Recipe by DeAnn Plaskett Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 2 Servings: 30 Yield: 5 dozen Jump to Nutrition Facts Ingredients ¾ cup sifted confectioners' sugar 1 cup butter, softened 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 cup ground blanched almonds 2 ½ cups sifted all-purpose flour Directions Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds. Knead in flour by hand until completely mixed. Chill dough for about an hour. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. 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. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between. I Made It Print Nutrition Facts (per serving) 134 Calories 9g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 134 % Daily Value * Total Fat 9g 11% Saturated Fat 4g 21% Cholesterol 16mg 5% Sodium 45mg 2% Total Carbohydrate 12g 4% Dietary Fiber 1g 3% Total Sugars 3g Protein 2g Calcium 15mg 1% Iron 1mg 4% Potassium 47mg 1% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved