When I was in second grade, my class had a “Recipes from Around the World” day. As baking was in my blood even back then, I wanted to make a delicious dessert recipe but I wasn’t sure what country or culture to choose from. So I took to scouring my mom’s cookbooks and stumbled upon what would soon become one of my favorite cookie recipes: Mexican Wedding Cakes.
What are they? These cookies are similar to a chocolate chip cookie, but much drier and rolled in powder sugar. It’s an eggless recipe, which is great when you haven’t had a chance to restock the fridge!
- 1/2 cup – powdered sugar
- 1 cup (2 sticks) – butter
- 2 tsp – vanilla extract
- 2 cups – flour
- 1/2 – 1 cup – semi-sweet chocolate chips (can be substituted for nuts if you prefer!_
- 1/4 tsp – salt
- Extra powdered sugar for rolling
- Beat powdered sugar, butter and vanilla until light and fluffy
- Slowly stir in flour, chocolate chips/nuts and salt
- Roll into small 1 inch balls and place 2-3 inches apart on lined cookie sheet
- Bake 15-20 minutes, until cookies are light golden brown and firm to the touch
- Allow to cool for 10 minutes and roll each cookie in powdered sugar. Can repeat after fully cooled for sweeter taste.