Mexican Wedding Cakes

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My first post and a wonderful way to start my new venture into cookies.  Mexican Wedding Cakes, which are actually cookies, have been on my mind since reading the book, The Lost Recipe for Happiness, by Barbara O’Neal, where I found this recipe.  In Mexico, the traditional foods offered at weddings are small sweet cakes and cookies.  Known as biscochitos, they are almost identical to the Russian teacake. The cookies are delicious, simple, and perfect for any occasion.



1   cup unsalted butter, softened

1/2   cup granulated sugar (I use organic cane sugar)

2   teaspoons pure vanilla extract

2   teaspoons milk

2   cups all-purpose flour

1   cups chopped almonds

1/2   cup confectioners’ sugar



  1.  In a medium bowl cream together butter and sugar.
  2.  Stir in the vanilla and milk.
  3.  Add the flour and almonds and mix until well blended.
  4.  Cover and chill for an hour.
  5.  Shape dough into small balls and bake for 15 – 20 minutes at 325 degrees.
  6.  Let cool slightly and roll in confectioners’ sugar while still warm.
  7.  Cool completely and roll one more time in the sugar.


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