Things You'll Need:
- 1 cup butter 2 cups powdered sugar, divided 2 tsp. vanilla extract or almond extract 2 cups all-purpose flour 1 cup minced/ finely chopped pecans or walnuts 1/8 tsp. ground cinnamon
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Step 1
Mix butter with an electric mixer until it's light and fluffy. Add 1/2 cup of the powdered sugar and vanilla or almond extract (whichever you prefer) and blend well.
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Step 2
Add flour and nuts, making sure they're finely chopped. You can even toast the walnuts or pecans. Beat until well blended.
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Step 3
Separate your dough mix into two and make a ball out of both. Wrap the two "dough balls" in plastic and let chill for about 30 minutes or until cold. While the dough is chilling preheat the oven to 350 degrees F.
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Step 4
Use a pie dish and whisk the remaining 1 1/2 cups of powdered sugar and cinnamon together. Set aside.
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Step 5
Pull 2 teaspoonfuls from one of the chilled dough balls and roll between the palms of your hand until a mini ball is formed. Continue until all of the dough is gone. Place balls on a large sturdy baking sheet (about 1/2 inch apart).
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Step 6
Bake cakes for about 18 minutes, or until lightly brown on top and golden brown on the bottom. Let cool for about 5 minutes then lightly toss the Mexican Wedding Cakes in the cinnamon sugar mix until completed covered.
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Step 7
Allow cakes to cool completely and repeat process with remaining dough ball. Recipe makes about 48 wedding cakes.
