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Ceja Vineyards

Dalia Ceja
April 27, 2011 | Culinary Creations | Dalia Ceja

Making Mexican Wedding Cake Cookies with Dalia Ceja

Dalia whips up one of her favorite desserts: Mexican wedding cookies! Suggested wine pairing - Dulce Beso Late Harvest White Wine.


Mexican Wedding Cookies

These melt-in-your-mouth cookies are very popular throughout Mexico and are savored throughout the year, not only at weddings.


1 cup of butter
1/2 cup of white sugar
2 teaspoons of vanilla extract
2 teaspoons of water
2 cups of all-purpose flour
1 cup of chopped almonds
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1/2 cup of powdered sugar


In a medium bowl cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds then mix until blended. Cover and chill for 3 hours. Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place on a greased cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in powdered sugar. Store at room temperature in an airtight container.


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