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Mexican Wedding Cakes recipe

Mexican wedding cakes, also called polvorones,will remind you of other nationality ‘tea cakes’…no matterwhat you call them, they are delicately delicious.

Recipe: Mexican Wedding Cakes

1 cup butter1/2 cup powdered sugar1 teaspoon vanilla extract2 cup all-purpose flour1/2 cup finely chopped* black walnuts,walnuts or pecans1/8 teaspoon saltAdditional powdered sugar

  • With an electric mixer, cream butter,powdered sugar and vanilla until light and fluffy. Stir in flourand salt just until mixed; stir in nuts. Dough will be stiff.
  • Shape into 1-inch balls ; place 2-inchesapart on ungreased baking sheets.
  • Bake at 325°F (160°C) for 20 to25 minutes or until edges are lightly browned.
  • Roll once in powdered sugar while stillwarm and cool on wire racks. Roll in powdered sugar again whencooled.

    Makes about 36 cookies.

    *Use a food processor or blend to finelychopped nuts…almost ground, but not quite.

    Mexican Wedding Cakes Recipe Demonstration –

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    Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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