Mexican Wedding Cakes II

Mexican Wedding Cakes II

190 Reviews 20 Pics
Julie Lavado
Recipe by  Julie Lavado

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 42 cookies



  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.

Share It

Reviews (190)

Rate This Recipe


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 almonds (in which I toasted both before crushing them.) I crushed them to a sandy texture for better flavor. Through trial and error, I discovered that the balls should be about the width of a nickel, no bigger than a quarter, for them to bake for 10 min. I tried larger ones, baked them longer, but I couldn't get them to bake evenly. Be sure that they are completely cool before rolling them in the sugar!



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 the better it tastes! I've had them with chunky nuts and with finely ground nuts, and I have to say the finely ground nuts are the way to go. Also, since these cookies easily come together in a ball shape, we've put toffee, butterscotch, and sometimes chocolate in the middle. All you need to do is take three or four chips (of whatever you prefer), flatten out the cookie in your hand, place the chips in the middle, and fold the dough over into a ball shape and bake. This makes it extra tastey and special!



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 lightly salted butter n omit the confectionary sugar in the batter. The mildly salted cookie and confectionary sugar coating is a perfect marriage of flavours! The trick to making these cookies melt in ur mouth is to avoid overbeating it and handling it as little as possible. After beating the butter (make sure it's not too soft, rather, slightly firm) with vanilla, add in the flour n beat till just blended/mixture forms a lump. Very easy and addictive!

More Reviews

Similar Recipes

Mexican Wedding Cookies

Mexican Wedding Cookies

Mexican Cookie Rings

Mexican Cookie Rings

Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cakes I

Mexican Wedding Cakes I

Mexican Bride Cookies

Mexican Bride Cookies

Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies


Amount Per Serving (21 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mexican Wedding Cookies


next recipe:

Gluten-free Mexican Wedding Cakes