Greenlake Guest House

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December 1, 2015 by: Julie Mcaferty

Mexican Wedding Cakes

Mexican Wedding Cakes

We are starting December 1 with buttery, nutty Mexican Wedding Cakes and will finish on December 25 with frosted Sugar Cookies.

What will we bake on the other 23 days between now and Christmas? I am currently taking suggestions from everyone and gathering recipes. Do you have a favorite Christmas cookie recipe? Please share it with us at stay@greenlakeguesthouse.com.

Here is today's cookie recipe, courtesy of my mom's Betty Crocker cookbook.

Mexican Wedding Cakes

1/2 cup powdered sugar

1 cup butter, softened

2 tsp. vanilla

2 cups flour

1 cup finely chopped pecans

1/4 tsp. salt

3/4 cup powdered sugar

Heat oven to 325F. In large bowl, beat 1/2 cup powdered sugar, butter, and vanilla with electric mixer until light and fluffy. Add flour, pecans, and salt until dough forms.

Shape dough into 1 inch balls and place 1 inch apart on ungreased cookie sheet.

Bake 13-17 minutes or until set but not brown. Cool slightly, about 10 minutes.

Roll cookies in powdered sugar while warm. Cool completely, about 15 minutes, and roll in powdered sugar again.

Makes about 4 dozen cookies

Enjoy! I will try to take a photo every day this month and share it here and via Facebook and other social media.

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