Mexican Wedding Cake Cookies Without Nuts

Cream the butter and ½ cup of the powdered sugar in a stand mixer or with a hand blender on medium speed until thoroughly mixed.

Mexican wedding cake cookies without nuts. Preheat oven to 350 degrees f (177 degrees c) and place rack in center of oven. Look for it in the baking aisle at the grocery store. Preheat oven to 400 degrees f.

Key ingredients in mexican wedding cakes are pretty basic. You can find my recipe for how to make sugar free powdered sugar here. To make mexican wedding cookies you’ll need:

Cream butter and 1 cup confectioners' sugar until light and fluffy; I like a pecan nuts in this recipe. I made 1/3 of this recipe and got about 15 cookies.

I would like to ask, is this going to affect my end product? Preheat oven to 400 degrees. Yes, even though nuts are a main component of mexican wedding cookies (you can use pecans, walnuts, almonds, or any other favorites you have on hand if you do want to use nuts), you can make them without.

Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, 1 cup of powdered sugar, salt, and vanilla until smooth, scraping the sides of the bowl as necessary. Blend in salt, vanilla, and flour.

But they’re all basically the same buttery, sugary snowballs of deliciousness. The history of mexican wedding cakes is largely unknown. Some believe the recipe originated in eastern europe.