Mexican Wedding Cakes

Ok, here’s the scoop…
I’m a Closet Cookie Eater.
And I have been all my life.


This is how it goes down…

I wait until there’s nobody around when I’m in the kitchen, and then I sneak a couple of cookies and pop them into my mouth before anyone comes back in to catch me. I’ve had so many years of practice; that I can even get a small glass of milk downed in that few minutes of undercover cookie eating!

I know…it’s crazy…I’m crazy….but with such a simple explanation. Closet cookie eating gives me the freedom to eat a couple in front of the family without any eyebrows being raised my way….as in… “Pru, how MANY cookies are you going to eat today???”… What they don’t know helps me to save face.

Unless there’s Mexican Wedding Cakes involved.
Then there’s no saving face.
And eyebrows are raised.


If you’re familiar with Mexican Wedding Cakes, or Pecan Balls, or whatever you might call them… then you know that they’re buttery drops of nutty goodness loaded with a coating of powdered sugar. It’s that darn powdered sugar that blows me in time and time again. It never fails…I’ll think that I got away with it, but then I’ll have a little blop of powdered sugar on my cheek, or on my sweater, or somewhere that totally gives away the fact that I have been eating them!

And then I’m caught.
And I hang my head in shame.
And then I wait for everyone to leave the room again….

Needless to say, I love these cookies. I’ve been sneaking them since I was a little girl. I want to say that they’re probably my most favorite Christmas cookie, but I’d probably say that about every cookie. So let me just say that these cookies are high on my top five list.


Mexican Wedding Cakes
Makes about 3 dozen cookies

Just a quick note…This is my mom, Marcia’s recipe. The cookies get rolled in powdered sugar after they’ve cooled down, but Marsh says that you should let them cool down completely so that the powdered sugar sticks to the cookie…almost even melts a little on the cookie. Then you roll them a second time after they have cooled completely, and the powdered sugar adheres quite nicely. She knows what she’s talking about. She’s the best cookie baker I know.

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

¾ cup powdered sugar
4 cups cake flour
2 cups butter
2 tsp vanilla
2 cups chopped pecans

Extra powdered sugar for rolling.

Sift together flour and sugar. Set aside.
Cream butter and vanilla, and add flour mixture until well blended. Stir in pecans. Shape into walnut size balls. Bake for 8-10 minutes on the prepared cookie sheet.



Before the cookies are completely cooled, but not too hot, roll in powdered sugar. Place on cooling rack, and let cool completely. After the cookies are completely cooled, roll them again in powdered sugar.

Store in an airtight container. Maybe one with a lock on it!!




17 thoughts on “Mexican Wedding Cakes

  1. I LOVE Mexican Wedding Cakes, and I’m also a sneak eater! I’ve tried freezing them because someone once told me that it would protect the cookies from me. Didn’t work…they are excellent frozen! 🙂

  2. Those cookies are beautiful, I love Mexican wedding cakes. I heard you are supposed to roll them in the powdered sugar while very warm so it sticks nicely, I have not made these before but did make pfeffernusse and it uses the same principle. I do the same thing roll twice. YUM!!

  3. You are killing me with all this baking! Love that you are a closet cookie eater. I know how it is…I’m have a few items I sneak in too… 🙂 weird stuff, like a few sips from the half and half container when no one is looking…yeah, weird huh? I love pfeffernusse and these cookies remind me of them. You appear to be really enjoying your holiday season.

  4. My favorite cookie of all time but we call them Pecan Butter Balls…that’s what my German Grandma called them and we’ve carried on that tradition. I think this cookie has gone around the world; hence Mexican, Russian and Scandinavian versions…but all of them so very good!

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