Mexican Wedding Cakes II

Mexican Wedding Cakes II

194

"Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners."

Ingredients

servings 208 cals
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Original recipe yields 21 servings

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Nutrition

  • Calories:
  • 208 kcal
  • 10%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
  3. Bake for 10-12 minutes.
  4. Cool completely then roll in additional confectionary sugar.
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Reviews

194
  1. 257 Ratings

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I like this recipe b/c it was not only quite tasty but it was extremely easy! I used almond extract instead of vanilla and I used and about 1/2 the pecans it called for and the other half were a...

This is the exact same recipe my friend has in his cookbook at home (which we have made many times together around the holidays to give out to friends). One tip, the finer you ground the nuts ...

Ive been making these cookies for the longest time and always get raves. I reckon, 100g of walnuts is more than sufficient- too much nuts will result in the cookie breaking up more easily. Use l...