Skip to Content
Menu

Cinnamon Mexican Wedding Cakes

  • Jump to Recipe
  • Save
By Pillsbury Kitchens
Updated Sep 24, 2021
  • Save
  • Share
  • Jump to Recipe
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
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

Instructions

  • Step 
    1
    Heat 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.)
  • Step 
    2
    Shape dough into 38 (1 1/4-inch) balls; place 1 inch apart on ungreased large cookie sheets.
  • Step 
    3
    Bake 11 to 13 minutes or until set but not brown. Remove from cookie sheets to cooling rack; cool 1 minute.
  • Step 
    4
    Meanwhile, 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.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2024 ®/TM General Mills All Rights Reserved