Cinnamon Mexican Wedding Cakes

Once you try this new cinnamon twist on traditional Mexican wedding cakes, you’ll never go back to your old ways! MORE+ LESS-

By Pillsbury Kitchens

August 18, 2017

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

oz cream cheese, softened (from 8-oz package)

3/4

cup finely chopped walnuts

1/2

cup all-purpose flour

1/2

teaspoon vanilla

cup powdered sugar

teaspoon ground cinnamon

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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.
2

Shape dough into 38 (1 1/4-inch) balls; place 1 inch apart on ungreased large cookie sheets.
3

Bake 11 to 13 minutes or until set but not brown. Remove from cookie sheets to cooling rack; cool 1 minute.
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.

For even baking, make sure cookies are the same shape and size.
To make these cookies more special, toast the walnuts. Spread walnuts on ungreased cookie sheet. Bake at 350°F 5 to 8 minutes, stirring occasionally, until light golden brown.