December 14, 2009

Mexican Wedding Cakes

These are my absolute favorite Christmas cookies, next to Swedish Spritz. They are so easy to make and they melt in your mouth! They go by many names and there are many recipe variations, but this is the one I have used for years.

1Cup Butter (no substitute)
1/2 Cup Powdered Sugar
1 1/2 Tsp. Real Vanilla Extract
1/4 to 1/2 Tsp Almond Extract  (To your taste.  I use 1/2)
2 Cups Flour

Cream butter and sugar
Add vanilla
Mix in 1/2 cup of flour, then add your almond extract
(almond mixes up better withe a little flour in there, as it tends to be a little oily)
Mix well, then add the rest of the flour

Roll dough into 1" balls. (mine are NEVER perfectly round. Doesn't matter.)

Place on parchment lined sheets. They don't really spread, so you can put a lot on one sheet.
Bake 10 or so minutes, just until set, but not brown.

Cool slightly on racks.

Roll in powdered sugar. Sugar will melt slightly onto cookies.

Return to racks and let cool completely. Re-roll in powdered sugar.





  1. What a great recipe for Mexican wedding cookies - i am going to link to your blog from my wedding website cakes page: so that my brides can enjoy your recipe as well.


  2. Husband is looking over my shoulder saying...make them Jackie or I'm calling up Llyn to make them! Thinking of you and wishing you the best Christmas ever. May God watch over your home in 2010 and keep you all safe and sound and at peace.


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