Mexican Wedding Cakes

Campbell's Mexican Wedding Cakes Recipe

These buttery, almond flavored treats are more like cookies than cakes...but whatever you call them, they're delicious!

At a glance


20 min.


3 hr.



Bake: 25 min.

Chill: 2 hr.

Cool: 15 min.

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What You'll Need

1 1/3 cups butter flavor vegetable shortening
2/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup finely chopped pecans
2 cups confectioners' sugar

How to Make It

  • 1

    Beat the shortening, confectioners’ sugar, vanilla and almond extract in a large bowl with an electric mixer on high speed, until it's light and fluffy. Add the flour, salt and pecans and mix well. Cover the bowl and refrigerate for at least 2 hours.

  • 2

    Heat the oven to 325ºF.

  • 3

    Shape the dough into 1- to 1-1/2-inch balls, making 36 in all. Place the balls 2 inches apart on ungreased baking sheets. Bake at 325ºF for 25 minutes or until the bottoms of the cookies are light brown. Roll the warm cookies in confectioners’ sugar and cool them on wire racks.

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