9 mexican wedding cake recipes

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.

Mexican wedding cakes: buttery five-ingredient shortbread-style cookies rolled in powdered sugar while hot. Melt-in-your-mouth tradition for weddings, holidays, and gifting.

Mexican chocolate wedding cakes rolled in powdered sugar with unsweetened chocolate, brown sugar, butter, and chopped nuts. A rich, crumbly chocolate twist on the classic polvorones cookie.

Mexican wedding cakes are always a holiday favorite but this recipe takes it up a notch or two, writes Mary Wilhelm of Sparta.

Butter pecan snowball cookies (Mexican wedding cookies, Russian tea cakes) with finely chopped pecans, rolled in powdered sugar while warm. Christmas cookie tin staple, freezes beautifully.

Buttery nut ball cookies rolled in powdered sugar, also called Russian tea cakes or Mexican wedding cookies. Six ingredients, no eggs, and they melt in your mouth.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

Classic butter nut balls (also called Russian tea cakes or Mexican wedding cookies). Buttery, melt-in-your-mouth shortbread rolled twice in powdered sugar for a snowy finish.

Koala Kookies are buttery walnut shortbread balls dusted in powdered sugar. Five ingredients, no eggs, and a melt-in-your-mouth texture that puts these in the same family as Mexican wedding cookies, Russian tea cakes, and Greek kourabiedes.