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Kelly Ripa’s Mexican Wedding Cakes


1 Cup of Butter at room temp
1 3/4 cups confectioners sugar (3/4 cup gets mixed in the batter- reserve the rest for coating)
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups of all-purpose flour
1 cup pecan finely chopped


Preheat 325 F
Lightly grease booking sheet
In large bowl using a mixer or spoon
Cream butter and ¾ cup of sugar until light and fluffy
Add vanilla, salt, flour and nuts and
Mix well. Roll dough in 3/4 inch balls between palms.
Place on sheet. Space 1 1/2 inch apart
Bake 10-12 minutes
Cool slightly Dust with powder sugar