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Mexican Wedding Cakes

Prep 1 hr 30 min
Total 1 hr 30 min
Ingredients 7
Servings 54

Make this recipe a staple in your holiday cookie collection! Soft, buttery and perfectly nutty, you’ll have a hard time finding somebody who doesn’t like these delicious Mexican wedding cakes. Bonus: You only need seven ingredients to make these cookies, and they’re probably already in your pantry. MORE+ LESS-

By Pillsbury Kitchens

June 1, 2017

Ingredients

1/2

cup powdered sugar

cup butter or margarine, softened

teaspoons vanilla

cups all-purpose flour

cup finely chopped or ground almonds or pecans

1/4

teaspoon salt

3/4

cup powdered sugar

Steps

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1

Heat oven to 325°F. In large bowl, beat 1/2 cup powdered sugar, the butter and vanilla with electric mixer on medium speed until light and fluffy. On low speed, beat in flour, almonds and salt until dough forms.
2

Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
3

Bake 13 to 17 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 10 minutes.
4

Place 3/4 cup powdered sugar in small bowl. Roll cookies in powdered sugar. Cool completely, about 15 minutes. Roll in powdered sugar again. Cookies can be placed in an airtight container and freeze up to 3 weeks. Before serving, thaw the cookies and reroll them in powdered sugar.