Grandma’s Mexican Wedding Cakes

Makes 4 dozen 1″ cookies

This recipe has been handed down to now 4 generations, starting with my grandma, Frances Kral. It’s a family favorite especially at Christmas.

  • 1 cup butter
  • ½ cup sifted confectioners sugar
  • 1 tsp vanilla
  • cup flour
  • ¼ tsp salt
  • ¾ cup finally chopped nuts – unfortunately the recipe doesn’t say what kind. Walnuts and pecans show up in many of the recipes I’ve googled. My mom thinks her mom used hazelnuts, but said pistachios would probably be good too.
  • Mix butter, sugar and vanilla thoroughly
  • Measure flour by dipping method or by sifting
  • Stir flour and salt together, and then blend into butter mixture
  • Mix in nuts
  • Chill dough
  • Preheat oven to 400 degrees
  • Roll dough in 1″ balls
  • Place on ungreased baking sheet
  • Bake 10-12 minutes or until set but not brown
  • While still warm, roll in confectioners sugar
  • Cool
  • Roll in sugar again
  • Best after several days/weeks
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