Mexican Wedding Cakes

Okay, let’s look at the positive Covid side… I live in a town where I can see my family, the Chenoweths and Dargas, and friends regularly. I have a job that I love and provides me the opportunity to work with some of the best Santa Barbarians around. I’m healthy and strong.

Okay, let’s look at the negative Covid side… I miss seeing faces. The good, the bad, and the ugly. I need facial interaction. People have such interesting faces; the expressions tell such stories. I miss, with my whole heart, the rockstar students that I’m lucky enough to teach. I miss.

In the midst of this Covid, crappy, crazy pandemic a dear friend of mine shared this recipe with me. She asked me to make them, and I couldn’t think of a better time. She’s finding such strength in herself while facing some seriously challenging situations. I think she represents most of America, and truly the world.

Well if I can do anything to lift a friend’s spirits, I can bake her request and share them with love. So an Irish/English/Welsh/American woman baked Mexican Wedding Cakes for her lovely Mexican American friend. What cracks me up is that my very Irish American mother shared this exact recipe with me but named, “butter balls.” So many cultures connect through food. What a gift.

Easiest recipe ever. Seriously, easiest recipe ever. What I liked so much about this recipe was the directions on how to “powder” them. If you have any appreciation for my random, and often drawn out advice, then listen to this… follow the directions in this recipe. The two rolls, while the cookies are warm and then cooled, are imperative. You will look like a rockstar in offering these lovelies at any gathering.

Ultimate Mexican Wedding Cake Cookies (recipe care of sunset.com)

INGREDIENTS: 3 cups (6 sticks) butter (softened), 2 tbsp. vanilla extract (yes, that’s 2 tbsp. and not 2 tsp.), about 1 3/4 lbs. powdered sugar (divided), 6 cups flour, 3 cups finely chopped walnuts

DIRECTIONS: Preheat oven to 300°. Line 2 rimmed baking sheets with parchment paper. Beat butter, vanilla, and 1 cup powdered sugar in the bowl of a stand mixer on medium speed until creamy, well-blended, and fluffy. Add flour 2 cups at a time, beating on low speed, then on medium speed after each addition until well-blended, stopping occasionally to scrape inside of bowl. Add nuts and beat on low speed until blended. Stir by hand a few times to be sure dough is evenly blended.  Roll even 1-in. balls of dough in your hands and space 1 in. apart on lined baking sheets. Bake until dough is pale golden on top and golden on the underside, 25 to 35 minutes. Let cool 5 minutes. Gently toss warm cookies a few at a time in a bowl of powdered sugar (the sugar will melt and form a coating), then set on wire racks to cool completely. Repeat to make more cookies.Gently toss cookies in powdered sugar again to coat generously. Store airtight up to 1 week, or freeze.

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