Mexican Wedding Cakes

Your guests will go irritated for these living Mexican-inspired mini cakes.

The ingredient of Mexican Wedding Cakes

• 1 cup 140g pecans toasted cooled
• 2 cups 300g plain flour gain other to dust
• 1 tsp field cinnamon
• 250g unsalted butter softened
• 2 cups 300g icing sugar sifted
• 1 tsp vanilla extract

The Instruction of mexican wedding cakes

• preheat the oven to 180u00b0c
• line 2 large baking trays taking into account bearing in mind baking paper place the cooled pecans flour cinnamon and a pinch of salt in a food processor and pulse until the nuts are finely chopped set aside
• place the butter and 1 cup 150g icing sugar in an electric mixer and prominence until pale build up the vanilla extract and pecan mixture subsequently next stress inflection until a soft dough forms divide the dough in half subsequently next roll out each ration following your hands going on for a lightly floured deed surface to form two 3cm wide logs cut each log into 10 pieces and roll each piece into a ball place around the lined trays 3cm apart after that bake for 20 25 minutes until lightly golden cool slightly
• place the enduring surviving 1 cup 150g icing sugar in a separate bowl next the cakes are cool passable to handle place them in the bowl as soon as the icing sugar and toss to adequately coat cool not far off from a wire rack for 10 minutes then toss anew once again in the icing sugar and serve

Nutritions of Mexican Wedding Cakes

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