MEXICAN WEDDING CAKES (COOKIE EXCHANGE QUANTITY)

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1 hr 40 min Prep
2 hr 10 min Total
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72 Servings

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Celebrate with rich and buttery melt-in-your-mouth cookies. You’ll find that one just isn’t enough!


Ingredient List
  • Small check mark in a circle icon1 cup powdered sugar
  • Small check mark in a circle icon2 cups butter or margarine, softened
  • Small check mark in a circle icon2 teaspoons vanilla
  • Small check mark in a circle icon4 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 cup finely chopped nuts
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon Additional powdered sugar
Preparation
  1. Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
  2. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
  3. Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Tips
  • Mexican Surprise Wedding Cakes: Make cookies as directed--except shape each ball of dough around 1 Hershey®’s Kisses® milk chocolate filled with caramel.
  • You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar.