Mexican Wedding Cakes

Mexican Wedding Cakes

These are probably my most favorite cookie, EVER! They literally melt in your mouth, remind me of a shortbread cookie (which my mother makes every Christmas) and are to me, the quintessential Christmas. Some people call these Russian Tea Cakes, Snowballs and Melting Moments, to name a few. What ever you want to call them, they are truly delicious!

Mexican Wedding Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Ingredients
  • ½ lb butter
  • 1 tsp vanilla
  • 4 Tbsp sugar
  • 2 c. flour
  • 1 c. chopped walnuts
Instructions
  1. Preheat oven to 350° F.
  2. Cream together butter and vanilla.
  3. Blend in sugar, flour and nuts.
  4. Flour hands and shape 1 tsp at a time in to balls.
  5. Place 1″ apart on ungreased cookie sheet.
  6. Bake for 12 minutes or until slightly browned.
  7. Roll in to confectioners sugar when fully cooled.
Notes
Note: In warmer weather wait to the last minutes to roll in to the confectioners sugar. They get gooey fast in warm, humid weather.

 

 

Mexican Wedding Cakes

Mexican Wedding Cakes

 

 

 

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