Melting Moments (Mexican Wedding Cake)

Melting Moments (Mexican Wedding Cake)

Melting Moments

Melting Moments

This recipe comes from an old Cookie Cookbook that I've had for years.. It 's a very thin recipe book published by Robin Hood called The Canadian Flour Cook Book. I think I picked it up for free at a grocery store years ago.. It has quite a few recipes that have become part of my standard Christmas baking list.

And Melting Moments (Pecan balls, or sometimes called Mexican Wedding Cake) are one of my favourite recipes from this small cookbook.

They have few ingredients, and take minutes to make, and less to eat. They are like a shortbread, but much tastier and sweeter. And they taste amazing with a cold glass of milk or a hot cup of coffee.

The recipe is small, so if you want to make more you can double it. I usually just make the recipe twice, as sometimes it doesn't work well to double recipes.

I hope you enjoy them. The one ingredient in these Melting Moments that is different than all the Mexican Wedding Cake recipes on the internet is that it uses brown sugar in the dough, instead of icing sugar.

I haven't tried any other recipe like this so I don;t know if the taste or texture is different when using brown sugar for the dough.

If anyone has made Mexican Wedding Cakes please try this recipe and compare and send me a comment to let me know what the difference is.

Thanks and enjoy your holiday baking!


  • • 3/4 c. softened butter
  • • 1/3 c. brown sugar
  • • 1 tsp. vanilla
  • • 1 1/4 c. flour
  • • 1 c. pecans, chopped


  1. Preheat oven to 350’F and line 2 baking sheets with parchment paper.
  2. In a large bowl with an electric mixer, cream butter, brown sugar, and vanilla until light and fluffy (about 2-3 min on high).
  3. Add flour and mix well.
  4. Stir in chopped pecans.
  5. Form dough into small balls. Place 12 cookies on each baking sheet.
  6. Bake for 13-18 minutes, or until golden brown. (If using convection oven, bake less time).
  7. Remove from oven and cool on wire rack for 5 minutes. Then roll cookies in icing sugar.
  8. When completely cool, sprinkle tops with more icing sugar.
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