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Pastelitos De Boda

In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes—they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! —Terri Lins, San Diego, California
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons vanilla
  • 2 cups sifted all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped walnuts
  • 1/4 cup heavy whipping cream
  • Additional confectioners' sugar

Directions

  • In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.
  • Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.
  • Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar.
Nutrition Facts
2 each: 185 calories, 13g fat (6g saturated fat), 25mg cholesterol, 112mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 3g protein.
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Reviews

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Average Rating:
  • suefalk
    Jun 20, 2018

    Delicious! Very much like a Mexican Wedding Cake cookie. I sandwiched these together with store-bought Cajeta (goat milk caramel.) Next time I'm planning on making a chocolate dipping sauce for dunking.

  • griedel
    Apr 25, 2013

    No comment left

  • Derrell
    Apr 24, 2013

    I didn't use any more sugar . I try to cut down on sweets but these are good .

  • kelleytwinmom
    Apr 23, 2013

    No comment left