Once you try this new cinnamon twist on traditional Mexican wedding cakes, you’ll never go back to your old ways!
Cinnamon Mexican Wedding Cakes
- Prep Time 20 min
- Total 1 hr 30 min
- Ingredients 7
- Servings 38
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
- 4 oz cream cheese, softened (from 8-oz package)
- 3/4 cup finely chopped walnuts
- 1/2 cup all-purpose flour
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
Instructions
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Step1Heat oven 350°F. In large bowl, break up cookie dough; stir or knead in cream cheese, walnuts, flour and vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)
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Step2Shape dough into 38 (1 1/4-inch) balls; place 1 inch apart on ungreased large cookie sheets.
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Step3Bake 11 to 13 minutes or until set but not brown. Remove from cookie sheets to cooling rack; cool 1 minute.
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Step4Meanwhile, in small bowl, mix powdered sugar and cinnamon until well blended. Roll warm cookies in powdered sugar mixture. Roll in powdered sugar mixture again. Cool completely, about 30 minutes. Store covered at room temperature.
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Nutrition
100
Calories
4 1/2g
Total Fat
1g
Protein
12g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 50mg
- 2%
- Potassium
- 15mg
- 0%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the
Pillsbury Kitchens
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