Mexican Wedding Cake
- 1 cup unsalted butter, room temperature
- 1/2 cup powdered sugar, plus a little sugar for dusting
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 teaspoon cinnamon (optional)
Step-by-Step Mexican Wedding Cake Recipe
And now comes the moment we’ve all been waiting for: a step-by-step guide to making the perfect Mexican wedding cake!
Step 1: Preheat and Prepare
Start by preheating the oven to 175°C (350°F). Once the oven is preheated, line a baking sheet with baking paper. This prevents the cookies from sticking and makes cleaning easier.
Step 2: Mix butter and sugar until fluffy.
In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy. With an electric mixer it usually takes about 2-3 minutes.
Step 3: Stir in vanilla.
Add the pure vanilla extract to the butter and sugar mixture. Mix well to ensure the vanilla is well incorporated.
Step 4: Mix the dry ingredients.
In another bowl, combine the all-purpose flour, salt and chopped pecans. If using cinnamon, add it now.
Step 5: Mix the dry and wet ingredients.
Slowly add the dry ingredients to the wet mixture, stirring constantly. The dough may be a little crumbly, but that’s completely normal.
Step 6: Form cookies
Form the dough into 2.5 cm balls with your hands and place them on the prepared baking tray.
Step 7: Bake to Perfection
Bake the cookies in the preheated oven for about 10-12 minutes or until the bottom is lightly golden brown.
Step 8: Allow to cool and dust
After baking, wait a few minutes for the cookies to cool, then roll them in more powdered sugar. Let them cool completely and then dust them again with powdered sugar.
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