Mexican Wedding Cakes


  • 1 cup butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups sifted flour
  • 1/4 teaspoon salt
  • 3/4 cup chopped walnuts or 3/4 cup pecans
  • Powdered sugar (for rolling baked cookies in)


  1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla.

  2. Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.

  3. Chill dough if it seems too soft.

  4. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

  5. Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown.

  6. Remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

  7. Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.


  • From Genius Kitchen
  • Forming dough into 1" balls will increase yield to 48 cookies.