Mexican Wedding Cakes

From Joy of Cooking: 75th Anniversary Edition - 2006

Cookbook

Author(s): Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

Page 768

Cuisine: North American

Course: Cookies/Bars

Reviews

1 reviews, average rating 4.0 / 5

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Cooksbakesbooks

15 years ago

★ ★ ★ ★ ★ 4/5

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This is a good recipe for Mexican Wedding Cakes (also known as Russian Tea Cakes). It calls for toasted pecans, which is a wonderful nut to use in this recipe. I have also used walnuts, and that variation is equally delicious. There are only six ingredients, and this cookie is egg-free. You must use butter, and not margarine or shortening, to yield the correct flavor.

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