Mexican Wedding Cakes (Cookie Exchange Quantity)
- 1 Hour 40 Minutes Prep2 Hours 10 Minutes Total
- 72 Servings
- 90 Calories per Serving
Ingredient List
- 1 cup powdered sugar
- 2 cups butter or margarine, softened
- 2 teaspoons vanilla
- 4 1/2 cups Gold Medal™ all-purpose flour
- 1 cup finely chopped nuts
- 1/2 teaspoon salt
- Additional powdered sugar
Preparation
- Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Tips
- Mexican Surprise Wedding Cakes: Make cookies as directed--except shape each ball of dough around 1 Hershey®’s Kisses® milk chocolate filled with caramel.
- You can freeze these cookies up to three months. You may want to reroll them in a little extra powdered sugar.
Nutrition Information
Daily Values (Amount per serving)
Total Fat 6g 10%, Saturated Fat 2 1/2g 13%, Cholesterol 15mg 5%, Sodium 50mg 2%, Potassium 15mg 0%, Total Carbohydrate 8g 3%, Dietary Fiber 0g 0%, Vitamin A 4%, Vitamin C 0%, Calcium 0%, Iron 2%, Vitamin D 0%, Vitamin E 0%, Thiamin 4%, Riboflavin 2%, Niacin 2%, Vitamin B6 0%, Folic Acid 2%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 0%, Magnesium 0%, Zinc 0%, Selenium 4%, Copper 2%, Manganese 6%
Other Nutrients (Amount per serving)
Calories 90, Calories from Fat 60, Trans Fat 0g, Monounsaturated Fat 2 1/2g, Polyunsaturated Fat 1g, Soluble Fiber 0g, Insoluble Fiber 0g, Sugars 2g, Protein 1g, Beta-Carotene 0%, Omega-3 170g, Carbohydrate Choice 1/2, Starch 1/2, Fruit 0, Other Carbohydrate 0, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 0, Very Lean Meat 0, Lean Meat 0, Medium-Fat Meat 0, High-Fat Meat 0, Fat 1
