Mexican Wedding Cakes

These cookies are so good that at least three different countries claim them as their own; although I always knew them as Mexican Wedding Cakes, they’re apparently also known as Russian Tea Cakes and Italian Butter Nuts. But as I’m inclined to say: a rose by any other name….

If you haven’t tried them before, these cookies are very rich and shortbread-like, and though they’re coated in powdered sugar, they aren’t too sweet. I know it looks like they don’t contain enough sugar, and like there isn’t enough liquid to make a good dough, but just trust the recipe.

Mexican Wedding CakesPin

Mexican Wedding Cakes

CLARYN
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 3 dozen cookies

Ingredients
  

  • 1 c vegan butter, chilled
  • 1 tsp  vanilla extract
  • 2 c flour
  • 6 Tbsp powdered sugar
  • 1 c walnuts,toasted and coarsely chopped
  • powdered sugar for coating

Instructions
 

  • Preheat oven to 350°F.
  • In a medium bowl, cream vegan butter and vanilla.
  • Add powdered sugar and flour and work into butter mixture until a stiff dough has formed.
  • Fold in walnuts.
  • Shape into 1" balls.
  • Bake 2″ apart for 10 minutes on an ungreased cookie sheet; allow to cool for several minutes.
  • When they’re still slightly warm to the touch, roll in powdered sugar. If they’re too hot, the sugar will melt, but if they’re completely cooled, it won’t stick as nicely.
  • Allow to cool fully before storing in an air-tight container.
  • Refrigerate until serving. If desired, roll in powdered sugar again right before serving.

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