The melt-in-your-mouth classic, Mexican wedding cakes, takes on an Italian veil as Lynn Tremble, replaces the traditional walnuts with hazelnuts and adds a sprinkle of cocoa.

Lynn Tremble, Monarch Beach, California
Recipe by Sunset December 1997

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Recipe Summary

Yield:
Makes 5 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put nuts in a 9-inch cake or pie pan. Bake in a 350° oven until pale gold under skin, 10 to 12 minutes. Pour nuts into a towel and rub briskly with the cloth to remove as much skin as possible. Lift nuts from towel and finely chop. Wipe out pan.

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  • Cut butter into chunks and put in a large bowl. Beat with a mixer on high speed until fluffy. Add 1/3 cup of the powdered sugar and the vanilla; beat on slow speed to incorporate, then beat on high speed until fluffy.

  • On low speed, mix in flour and salt, then beat until blended.

  • Stir in nuts.

  • Shape dough into 1-inch balls. Place about 2 inches apart on baking sheets.

  • Bake in a 300° oven until cookies no longer feel soft when gently touched but are not browned, about 18 minutes. (If using one oven, alternate pan positions after 8 to 10 minutes.) Cool on pans about 5 minutes.

  • Place remaining powdered sugar in cake pan. Gently roll hot cookies, a few at a time, in sugar to coat well. Set cookies slightly apart on piece of waxed paper (about 20 in. long) until almost cool, then roll in sugar again. Return cookies to paper in a single layer. Shake cocoa through fine strainer over cookies. Let cookies cool.

  • Serve, or store airtight at once for up to 3 days. Freeze to store longer.

  • Nutritional analysis per cookie.

Nutrition Facts

61 calories; calories from fat 59%; protein 0.7g; fat 4g; saturated fat 2g; carbohydrates 5.9g; fiber 0.2g; sodium 41mg; cholesterol 8.3mg.
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