Best Mexican Wedding Cake Recipe
Mexican Wedding Cakes are a classic dessert, loved for their delicate, melt-in-your-mouth texture and sweet, nutty flavor. This recipe is a crowd-pleaser, sure to become a family favorite!
Here's what you need:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/2 teaspoon salt
- 1/2 cup powdered sugar, for dusting
Instructions:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
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Combine dry ingredients: In a separate bowl, whisk together flour, nuts, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
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Shape the cookies: Using a teaspoon, scoop out dough and roll into balls. Place balls on prepared baking sheets, leaving space for spreading.
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Bake until golden: Bake for 15-20 minutes, or until edges are lightly golden brown.
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Cool and dust: Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely. Once cool, dust generously with powdered sugar.
Tips:
- To prevent sticking: Use a small scoop or a spoon dipped in water to scoop out the dough.
- For extra crunch: Toast the nuts before chopping them.
- Substitute ingredients: For a dairy-free option, use vegan butter and non-dairy milk.
Enjoy: These delicate cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
This recipe is a delightful way to enjoy a classic Mexican treat!
