Just Desserts: Mexican Wedding Cakes

by Cate on May 15, 2008

mexican-wedding-cakes-small.jpgI discovered this recipe a few years ago, while looking for a Mexican dessert for a dinner party we were having, and it has made many repeat appearances since then. I am not a big fan of cookie recipes that involve rolling or cutting, which is one of the reasons I don’t make this recipe more often than I do, but luckily Nicholas is an expert roller and loves doing it.  If it wasn’t for him, these babies would never see the light of our oven.

The Mexican Wedding Cakes made an appearance at our recent Bacon Party, and our last Supper Club gathering which was, appropriately enough, Mexican-themed. Despite the rolling of the dough, these sugary bites will be in your oven in no time. Pop them in your mouth whole, because they’re messy little suckers, but full of buttery goodness. Enjoy!

Mexican Wedding Cakes
Recipe courtesy of Gourmet Sleuth.

1 cup butter, room temperature
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted flour (I never sift; what can I say, I live on the edge)

Preheat oven to 400 degrees. Cream butter; add sugar gradually. Blend in salt, vanilla, & flour. If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, & place on ungreased cookie sheets. Bake in preheated oven about 12 minutes, or until golden brown. While still hot, roll cookies in powdered sugar. Move to a wire rack to cool.

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{ 10 comments… read them below or add one }

claire May 15, 2008 at 10:42 pm

i don’t sift either!!!


Val May 16, 2008 at 6:59 am

Mmmm, those are my favorite cookies. I make them every year at Christmas but I add chopped walnuts to the dough. I don’t sift the flour either ;-)


Ricki May 16, 2008 at 8:07 am

My mom used to make these all the time when I was a kid. . . love ’em! (She never sifted, either) :)


Oatmeal Cookie Guy May 16, 2008 at 10:55 am

These look really tasty…like denser, crunchier fried dough balls, or zepole.


Jaay May 16, 2008 at 1:16 pm

I notice you didn’t include nuts in the recipe, which is typical of the Mexican Wedding Cookie/Cake recipes I’ve seen. I went to the Gourmet Sleuth website and the recipe posted there includes crushed pecans. Is this an oversight or can the recipe be successfully modified to omit the nuts?

I thought I’d ask before I experiment =)


Cate May 16, 2008 at 1:35 pm

Claire, Val and Ricki – glad to hear I’m not the only one! I very rarely sift.

Jaay – I went and dug out the original printout of the recipe from GS and definitely no pecans. I wonder if they updated it (mine is from a few years ago). Anyway, I never add nuts, and they are delicious every time. Hope that helps!

Oatmeal Cookie Guy – I’m not sure I’d say they’re in the same family as a zeppole, but dense for sure. :)


Susan May 16, 2008 at 1:43 pm

How many does this make?
I want to try tonight!


Cate May 16, 2008 at 5:08 pm

Susan – roughly 4 dozen


Beth May 16, 2008 at 11:08 pm

These look like something my kids would love. Can’t wait to try them!


Jan May 17, 2008 at 9:54 am

I used to make these in my large-ish cuisinart. This made adding nuts easy. Using a melon ball scoop, I’d get 4 dozen.


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