Mexican Wedding Cakes I

Mexican Wedding Cakes I

27 Reviews 1 Pic
DeAnn Plaskett
Recipe by  DeAnn Plaskett

“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.”

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Adjust Servings

Original recipe yields 5 dozen



  1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
  2. Knead in flour by hand until completely mixed.
  3. Chill dough for about an hour.
  4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
  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.
  6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

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Reviews (27)

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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



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.




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Amount Per Serving (30 total)

  • Calories
  • 133 cal
  • 7%
  • Fat
  • 8.7 g
  • 13%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 45 mg
  • 2%

Based on a 2,000 calorie diet



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Mexican Wedding Cakes II


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Gluten-free Mexican Wedding Cakes