Holiday Traditions are fun to share with others. I love learning and experiencing different seasonal traditions from all over the world. Today, I’d like to share a couple of recipe’s we enjoy making this time of year. They are super easy and not time consuming at all.
During the holidays there are a few staples in our home that are of the sweet treat variety. One is the famous Pumpkin Roll and the other is the Mexican Wedding Cake cookie (as my grandmother referred to them). Both are tasty and each year we always like to make our own and share with family and friends. The Christmas season is filled with parties, both at work and home so sharing various foods are always a hit. Below are a couple of recipes I would like to share with you.
The Mexican Wedding Cake
I was doing a little research as to how the name “Mexican Wedding Cake” came to be. Apparently the name didn’t show up until the 1950’s in various cookbooks. The cookie is very similar to the Russian Tea Cake so lots of speculation as the reason for the different names, all I know is the cookies are wonderful. Hope you like them.
Holiday Traditions are fun to share with others. I love learning about different seasonal traditions from all over the world. Today, I’d like to share a couple of recipe’s we enjoy making this time of year.
1 cup butter or margarine
¼ cup sugar
2 ½ cups sifted flour
1 cup finely chopped pecans
1 tsp vanilla
Powdered sugar for the coating
Cream butter well.
Add sugar and cream together until light and fluffy.
Add the flour, pecans and vanilla. Blend well. Roll each cookie into a ball. The size is up to you.
Place each cooking on a greased cookie sheet and bake at 350° degrees for about 25-30 minutes or until a golden brown color. Do Not Over Bake.
When cookies are done baking, roll each one in the powdered sugar while they are still warm.
Holiday favorite and always a hit at parties
2/3 cup pumpkin
1 cup sugar
1 tsp. baking soda
½ tsp. cinnamon
¾ cup flour
¼ cup chopped pecans
Mix all ingredients above EXCEPT nuts.
Place wax paper on cookie sheet and then pour the mix over top of it. Spread out evenly.
Sprinkle nuts on top (if desired)
Bake at 325° for 10-15 minutes
Remove from oven and let cool
Sprinkle powdered sugar on saran wrap. Turn cake over and lay on top of powdered sugar. Peel off wax paper and let cake cool a few more minutes.
While cake is cooling make the icing:
2 TBS butter
¾ tsp vanilla
1 cup powdered sugar
1 8oz pkg of cream cheese
Beat butter, vanilla and cream cheese together until well blended. Add powdered sugar and blend.
Spread filling evenly on the cooled cake.
Start at one end and roll evenly to the other end.
Wrap tightly in the plastic wrap and freeze.
What is great about this recipe is how versatile it can be made. I’ve seen some pumpkin rolls that have had icing on the outside which looked good. Also, some people have added extra spices to the mix such as ginger and clove. Hope you enjoy it!