I 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.