Best Mexican Wedding Cakes Ii Recipes
MEXICAN WEDDING CAKES II
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.
Provided by Julie Lavado
Categories World Cuisine Recipes Latin American Mexican
Yield 21
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
- Bake for 10-12 minutes.
- Cool completely then roll in additional confectionary sugar.
Nutrition Facts : Calories 207.7 calories, Carbohydrate 13.7 g, Cholesterol 23.2 mg, Fat 16.3 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 62.8 mg, Sugar 3.3 g
MEXICAN WEDDING COOKIES
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
MEXICAN WEDDING CAKE
Steps:
- 1. Grease and flour 13 x 9 baking pan and preheat the oven to 350*F. Mix all the cake ingredients together by hand and then pour the mixture into the pan. Bake for 40 minutes, when the top of the cake springs back when lightly touched.
- 2. Mexican Wedding Cake Cream Cheese Frosting: 1 cup sugar 1 stick of butter, softened 8 ounces of cream cheese 1 tsp. vanilla Cream the icing ingredients together, and then ice the cake when it is cooled. This recipe makes one sheet cake with 20 to 24 servings.
MEXICAN WEDDING CAKES
As part of a Mexican tradition, I tucked these tender cookies into small gift boxes for the guests at my sister's wedding a few years ago. Most folks gobbled them up before they ever got home! -Sarita Johnston, San Antonio, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
MEXICAN WEDDING CAKE
Delicious moist cake that can be for breakfast, brunch, or desert. Rich and sweet with a fruity flavor. Great with a good cup of coffee!
Provided by Donna Luckadoo
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- SIFT TOGETHER flour, soda, and sugar, and then add pecans.
- Next add slightly beaten eggs and the crushed Pineapples.
- Pour batter into a 9x13 cake pan that has been greased and flour.
- Bake 40 minutes at 350 degrees; cake will be dark.
- While cake is still hot, using a fork punch holes in top of cake.
- Mix icing with mixer until smooth and spread on cake while it is still hot!
- Let cake cool and serve.
- Enjoy!
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