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Cost: $ $ $ $ $

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Time: 30 mins

Delicious cookies I made for Cinco de Mayo!
I’ve made these cookies once before whenever we had a fiesta themed party for Alex’s birthday and they were a huge hit. Seriously, I’m all about feeding people and stuff but these were so good I hid some for myself so that I wouldn’t have to share. They’re buttery, nutty and delicious. You would think that the excessive amount of powdered sugar would make them ultra sweet, but it really doesn’t, it just adds the lightest hint of sweetness.

Posted by MagicalGirlMaya from Dallas, Texas, United States • Published 11th May 2015 • See MagicalGirlMaya's 206 projects »

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Candas A. favorited Mexican Wedding Cakes 12 May 02:18
TheYearlingBlog published her project Mexican Wedding Cakes 11 May 19:42

Step 1
Cream your butter and sugar on high for about two minutes. Once you’ve done that add in your water and vanilla and continue to mix.
Step 2
Stir in your nuts, flour and salt and mix everything together.
Step 3
You’re going to get a very crumbly mixture. This is fine, you have nothing to worry about. There’s no egg in this recipe so it doesn’t have the same texture as a lot of other cookie recipes.
Step 4
Take your scooper, or a Tablespoon measure, and measure out your dough into equally sized little balls. Place onto an un-greased cookie sheet and bake for about twenty minutes at 325 F or until they become dry and slightly golden.
Step 5
Once cooked they will still look a little anemic, but that’s ok. You don’t want them too browned because the second they start to go golden they’re basically a stop away from burned.
Step 6
Allow them to cool and then toss them in your powdered sugar. This is a totally optional step, but if you want to give it the authentic look that people are expecting whenever they read ‘Mexican Wedding Cakes’ then this step is a must.