Mexican Wedding Cakes I

Name: Mexican Wedding Cakes I
Yield: 5 dozen
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

Rating: 4.29 stars

38 Ratings
32 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.

By DeAnn Plaskett

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Recipe Summary

Servings:

Yield:

5 dozen

Nutrition Info

Ingredients

Original recipe yields 30 servings

The ingredient list now reflects the servings specified

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

Step 1

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.

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Step 2

Knead in flour by hand until completely mixed.
Step 3

Chill dough for about an hour.
Step 4

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Step 5

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.
Step 6

When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Nutrition Facts

Per Serving:

134 calories; protein 2.2g 4% DV; carbohydrates 12.1g 4% DV; fat 8.7g 13% DV; cholesterol 16.3mg 5% DV; sodium 45.2mg 2% DV. Full Nutrition

Reviews (32)

Most helpful positive review

PATITO

12/22/2003

Simple and delicious! I've made this many times. One day I had no almonds so instead I added 1/4 cup more of confectioners sugar (I also skip putting the dough in the fridge) and they still were great! So easy I can't believe it. Thanks for the recipe Read More

Helpful

(51)

Most helpful critical review

Patricia Powell Norton

12/30/2004

:( Taste and smells just like play-dough. I know these are suppose to be slightly bland in taste but these were just awful.... Kid n hubby gave a big frown:( It's got to be all that flour? I had a hard time cooking them all the way thru no matter what size I made them. Read More

Helpful

(10)

38 Ratings

5 star values: 24
4 star values: 8
3 star values: 1
2 star values: 3
1 star values: 2

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PATITO

12/21/2003

Helpful

(51)

Cookierama

04/30/2008

I absolutely loved this recipe. I made them for my friends and they ate them in few minutes. This is an easy recipe that does not require tones of ingredients. I like this version of the Mexican Wedding cakes because the ground almonds. I don't usually add the cinnamon. It just melts in the mouth. The best way to bake these cookies is at 275 degrees for 40 minutes. Read More

Helpful

(29)

OSAGE18

12/21/2003

fabulous! Read More

Helpful

(25)

SHRRYJHNSN

12/26/2004

My husband said "These are the best Mexican Wedding Cookies I've ever had". I doubled the recipe and used 1/2 vanilla extract and 1/2 almond extract. I don't know if they stay in a round ball if you refrigerate them but they were pretty with just a domed shape top when I cooked them right after mixing. Did discover they were better when I made them bite size. Cooking time was shorter since I didn't put them in the fridge first. I tried sifting the sugar on them but it didn't stick so I rolled them in powdered sugar once when hot then again when cooler as suggested in a previous review. I was confused by "knead in flour by hand until completely mixed" so I just mixed in flour with a wooden spoon until it was thick enough to put on counter and then kneaded(if thats a word?) the rest of the flour in. Oh I dusted the counter top with powdered sugar so the dough wouldn't stick. Read More

Helpful

(14)

Chelle the Cat

12/18/2005

I have never used any other recipe for this cookie everyone that's every tried these simply loves them. They come out perfect each and every time and I do not change anything about it EVER. Just like the ones my mom used to make when I was a kid. Thanks so much. Read More

Helpful

(11)

Gutierrez Hearts Gomez

12/25/2008

EXCELLENT! I made them on Christmas Eve and everyone loved them. I made half with confectioners sugar and the other half i mixed the powdered sugar and cinnamon. Thety were both great. Read More

Helpful

(11)

Dolce Cuoco

06/29/2010

These cookies are fantastic not bland at all! I'm baking them right now (my husband has already eaten 5 and said they are addictive) I have Martha Stewart's cookie cook book and she has almost the same version of Mexican Wedding cookies in it. To make them more like she does toast the almonds in the oven first at 350 degrees f until slightly golden it brings out the flavor of the almonds reduce the flour to 2 cups and 2 tablespoons flour up the confectioners sugar to 1 cup and swap one of the teaspoons of vanilla for almond extract I just rolled the dough into 1 1/2 inch balls straight from the bowl. These are also a great cookie just the way the recipe is written don't forget altitude and climate affect your baking while more flour works for some less might work better for others. Thank you DeAnn for the delicious recipe! Read More

Helpful

(11)

Andrea Holm

07/20/2008

Great simple recipe especially for parties. The only thing I changed was letting the cookies cool completely down on a rack and then sifting confectioner's sugar on top. Will definitely use this again. Read More

Helpful

(10)

Patricia Powell Norton

12/30/2004

Helpful

(10)

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Nutritional Information

Mexican Wedding Cakes I

Servings Per Recipe: 30
Calories: 133.5

% Daily Value *

protein: 4 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 13 %

saturated fat: 21 %

cholesterol: 5 %

vitamin a iu: 4 %

niacin equivalents: 9 %

vitamin b6: 1 %

vitamin c:

folate: 5 %

calcium: 2 %

iron: 4 %

magnesium: 6 %

potassium: 1 %

sodium: 2 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Mexican Wedding Cakes I

1 of 32

All Reviews

PATITO

12/21/2003

Helpful

(51)

Cookierama

04/30/2008

Helpful

(29)

OSAGE18

12/21/2003

fabulous!

Helpful

(25)

SHRRYJHNSN

12/26/2004

Helpful

(14)

Chelle the Cat

12/18/2005

Helpful

(11)

Gutierrez Hearts Gomez

12/25/2008

EXCELLENT! I made them on Christmas Eve and everyone loved them. I made half with confectioners sugar and the other half i mixed the powdered sugar and cinnamon. Thety were both great.

Helpful

(11)

Dolce Cuoco

06/29/2010

Helpful

(11)

Andrea Holm

07/20/2008

Helpful

(10)

Patricia Powell Norton

12/30/2004

Helpful

(10)

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Recipe Summary

Ingredients

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Nutrition Facts

Reviews (32)

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Mexican Wedding Cakes I

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (32)

Most helpful positive review

Most helpful critical review

All Reviews for Mexican Wedding Cakes I