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Mexican Wedding Cakes

Mexican Wedding Cakes

Celebrate with rich and buttery melt-in-your-mouth cookies. You'll find that one just isn't enough!


  • 1 cup powdered sugar
  • 2 cups butter or margarine, softened
  • 2 teaspoons vanilla extract
  • 4 1/2 cups Gold Medal all-purpose flour
  • 1 cup finely chopped nuts
  • 1/2 teaspoon salt
  • Additional powdered sugar


  1. Heat oven to 400 degrees F.
  2. In large bowl, mix 1 cup powdered sugar, the butter and vanilla extract.
  3. Stir in flour, nuts and salt until dough holds together.
  4. Shape dough into 1-inch balls.
  5. Place about 1 inch apart on ungreased cookie sheet.
  6. Bake for 10 to 12 minutes or until set but not brown.
  7. Roll in additional powdered sugar while warm.
  8. Cool completely on wire rack, about 30 minutes.
  9. Roll in powdered sugar again.

Yield: 6 dozen cookies

High Altitude (3500-6500 ft) Bake for 9 to 11 minutes.

Variation: Mexican Surprise Wedding Cakes: Make cookies as directed - except shape each ball of dough around 1 Hershey 's Kisses milk chocolate filled with caramel.

Did You Know: You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar.

Nutrition Information: 1 Serving: Calories 90 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 50mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 2g); Protein 1g

Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 2%

Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Hershey's and Kisses trademarks and associated trade dress are registered trademarks of The Hershey Company.

Recipe and photo credit: Betty Crocker 2007/TM General Mills.


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