Mexican Wedding Cakes, which are actually cookies served at a wedding as true to that country’s tradition, have been discussed in this blog before. However Pattycake, a baking site in Canada, offers this twist on Mexican Wedding Cakes by adding a heavy twist of orange to the recipe. Russian Tea Cakes which you could serve at a winter wedding are made much the same way.

Ingredients / Directions:

1 cup softened unsalted butter
1/2 cup sifted powdered sugar
1 tablespoon freshly grated orange zest
1/2 teaspoon orange extract
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 cups flour
1/4 teaspoon salt
1 cup almonds, finely chopped
powdered sugar for decorating (optional but they really do make the cake Mexican in flair, taste and look.)

Preheat the oven to 325 degrees. Grease the cookie sheets. Cream the butter and sugar together until light and creamy in a bowl. Add orange zest and extracts and mix until well blended.

In another small bowl put together the flour and salt. Whisk the ingredients Slowly add the flour mixture to the butter mixture, mixing continuously. Add chopped almonds and mix them in.

Roll the dough into 1-inch balls with your hands and place two inches apart on the cookie sheets that are prepared and grease. Bake for 8-10 minutes, or until dome. Cookies should not be allowed to turn brown

Let the cookies cool. You can frost them or roll them in the powdered sugar.

Note that you can make these with gluten free flour and they will turn out fine.

Photo by foodistablog

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