Although called Mexican Wedding Cakes (Cookies) these little light cookies are incredibly easy to make and are heavenly to eat. There are only six ingredients, butter, flour, powdered sugar, vanilla, ground cinnamon and pecans.
From Diana Kennedy, Recipes from The Regional Cooks of Mexico. A dessert of Spanish origin traditionally uses pine nuts but pecan can be substituted as well. Ms. Kennedy's version is a bit less sweet and uses some egg yolks to help thicken the mixture. For best flavor the dessert should be served at room temperature. Any leftovers should be refrigerated.
Easy and quick Mexican Chocolate Pie is rich and creamy and does not require baking. All you cook is the pudding mix. The pie incorporates the flavors of cinnamon and chocolate. Serves 10
The author explains that the 'mousse' was not introduced to Mexico until the 19th century. The classic dish was brought to Mexico by nineteen century French immigrants. This dish is like a "fluffy" margarita. Bueno!
A recipe from Mexico, The Beautiful Cookbook. Each region of Mexico has its own version of this airy cookie. The name refers to the "light" cookie made simply of fat, sugar, egg and flour. You may substitute 1/2 butter and 1/2 shortening for lard.