Mexican Wedding Cakes

98 Ratings
  • 5 21
  • 4 32
  • 3 23
  • 2 17
  • 1 5

These crumbly, sandy, nut-rich cookies are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.

Everyday Food, March 2006

Gallery

Recipe Summary test

prep:
30 mins
total:
1 hr 30 mins
Yield:
Makes 24 cookies
Advertisement

Ingredients

Directions

  • In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

    Advertisement

  • Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.

  • Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

Advertisement

Reviews (21)

98 Ratings
  • 5 21
  • 4 32
  • 3 23
  • 2 17
  • 1 5
Martha Stewart Member
12/02/2012
This is the first cookie recipe I made when I was 9 years old.... and still love it!
Martha Stewart Member
12/16/2011
I'm from mexico too, we call them "polvorones" there are many kinds of "polvorones". anyway.... these are DELICIOUSSSSS! I just added a teaspoon (maybe 2) of vanilla extract and I think it gives you a better taste! very delicious! you should try it!
Martha Stewart Member
11/28/2011
I have :) Saludos de Brownsville, Texas!
Advertisement
Martha Stewart Member
03/08/2011
Mexican weddings? I haven't seen that cookies as a dessert on a wedding = S Greetings from Monterrey, MEXICO
Martha Stewart Member
03/06/2011
These will be even more tender if you scoop the dough with a tiny spring loaded ice cream scoop, aka #100 disher. This keeps you from compacting the dough even slightly when you roll it into balls.
Martha Stewart Member
03/05/2011
My Grandmother use to make these cookies for weddings and they were a favorite among the guests. She used to add anise to the mix and it gives them a good flavor. Most of the time she did not add nuts and they still were great. For Valentines Day she would add food color and other flavorings i.e. cherry. For St. Patricks day they were green and had a hint of mint. You can be as creative as you like and add your on touch of whatever you like.
Advertisement
Martha Stewart Member
03/05/2011
Thanks ladies... my question would of been...can I substitute other nuts for pecans. Pecans are expensive up north.
Martha Stewart Member
06/09/2009
I make them with almonds instead of pecans.
Martha Stewart Member
06/09/2009
I use to make these with my mom at Christmas. They are also called sandtarts and us use to put walnuts instead of pecans. We also put the powder sugar on when they were warm and then again when they cooled dowm Yummy!!!!
Martha Stewart Member
06/07/2009
Macadamias are incredible in place of pecans. I make these for Christmas cookies
Martha Stewart Member
06/07/2009
I think several counries have their verson of this cookie and call them by a different name. Whatever the name, I've always loved them ---- MMmm they just melt in your mouth.
Martha Stewart Member
06/06/2009
I've made a version of these ever since 4-H Club. Skip the pecans!
Martha Stewart Member
06/06/2009
I have used mini chocolate chips instead of the pecans and the kids love them.
Martha Stewart Member
06/06/2009
this is something served as treats at each table...along with cake
Martha Stewart Member
12/03/2008
They should turn out more like a shortbread consistency. Definately not soft or chewy...but REALLY good :o)
Martha Stewart Member
09/10/2008
Do these turn out soft and gewy? Or more like a shortbread consistency?
Martha Stewart Member
06/23/2008
You can use your stand or hand-mixer, chop the nuts first. It's just a basic short bread dough that was developed long before food processors or even mixers were invented. Once you add the butter, don't over beat.
Martha Stewart Member
06/23/2008
You can use your stand or hand-mixer, chop the nuts first. It's just a basic short bread dough that was developed long before food processors or even mixers were invented. Once you add the butter, don't over beat.
Martha Stewart Member
05/24/2008
I do not have a food processor, is there an alternative way to make these cookies?? I love wedding cookies and would really like to make some, I would really appreciate any advise.. TYVM : )
Martha Stewart Member
05/24/2008
I love these cookies! I like to roll them once in the powdered sugar while they are warm and again when they are cool. Yum!
Martha Stewart Member
05/24/2008
I love these cookies! I like to roll them once in the powdered sugar while they are warm and again when they are cool. Yum!
Load More Reviews
© Copyright 2021 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 12/01/2021