Mexican desserts are popular in most Mexican celebrations, like weddings and festivals. Mexican people, famous for their love for food, are very particular about food when it comes to big occasions. The wedding day is regarded as the most beautiful day in one's life and being a Mexican it comes unsaid that the "way to your guests' heart is through delicious food". Here are some delicious dessert recipes that will make your wedding day memorable, not only for you but for your guests as well. Preparation Time: 20 minutes Total Time: 1 hour 20 minutes Ingredients

• All-purpose flour, 2 cups
• Sugar, 2 cups
• Pecans, chopped and ground, 1 cup
• Butter (room temperature), 1 cup
• Vanilla extract, 2 tsp.
• Cinnamon powder, 1/8 tsp.

Method Take the butter in a large bowl and beat it with an electric mixer till it turns light and fluffy. To this, add ½ cup of sugar and entire quantity of the vanilla extract, mix it well. Prepare a dough out of this mixture by adding flour followed by pecans. Divide the dough into two halves and roll them into balls. Wrap each of them with plastic and chill until cold. This will take around 30 minutes. Whisk the remaining 1½ cup sugar and cinnamon, keep this preparation aside. Preheat the oven at 350° F. Take the dough out, cut around 2 teaspoonful of dough and roll it into a ball. Work on the remaining dough in the same way until all of it has turned into small spheres. Place these balls on a large baking tray at two inches distance giving them the space to puff up. Bake the cookies for around 20 minutes or till they turn golden brown at the bottom. Cool them for 5 minutes after taking them out from the oven and then gently roll them in the cinnamon sugar preparation. Take the other half of the dough and repeat the procedure. Before serving sift the remaining cinnamon sugar mixture over the cookies. These can be prepared 2 days before the "big day" and stored at room temperature. Preparation Time: 20 minutes Total Time: 55 minutes Ingredients for the cake

• Devil's food cake mix, 18¼ oz.
• Mini semisweet chocolate chips, 1 cup
• Ground cinnamon, 2 tsp.

Ingredients for chocolate butter cream frosting

• Softened butter, 1 cup
• Confectioners' sugar, 1 cup
• Unsweetened cocoa powder, ½ cup
• Marshmallow cream, 7½ oz.

Method Preheat the oven to 350° F, and grease and line two cake dishes with wax paper. Prepare cake mix as per directions given on its package, and add cinnamon and chocolate chips to it. Evenly divide and pour batter into prepared pans and bake until inserted toothpick comes out clean. Cool both cake layers on wire racks and invert. Remove wax paper. Beat butter in a large bowl until creamy. Add cocoa and marshmallow cream, confectioners' sugar and beat well, until light and fluffy. Place one cake layer on a serving plate and spread with ¾ cup frosting on it. Place the remaining cake layer on it. Frost sides of both layers and top of cake with remaining frosting. Preparation Time: 15 minutes Total Time: 30 minutes Ingredients

• All-purpose flour, 1½ cup
• White sugar, 2/3 cup
• Butter, ½ cup
• Baking powder, ½ tsp.
• Egg yolks, 3
• Vanilla extract, 1 tsp.
• Multicolored sprinkles or chocolate chips, 5 tbsp.

Method Sift together flour, baking powder and salt. Using an egg beater, cream together butter and sugar, gradually adding in the egg yolks and vanilla. Beat until light and frothy. Add sifted flour. Shape into 1-inch balls, and push your thumb through the center of each ball to shape the dough into a ring. Press the top of each ring in multicolored sprinkles or chocolate chips. Place cookies onto the greased baking sheets. Bake at 375° F until golden brown. Remove from the baking sheets and let it cool on the racks. Serve with a warm glass of milk. Preparation Time: 15 minutes Total Time: 45 minutes Ingredients

• All-purpose flour, 1¾ cup
• Confectioners' sugar, 1½ cup
• Softened butter, 1 cup
• Ground pecans, 1 cup
• Grated German sweet chocolate, ½ cup
• Cocoa powder, ¼ cup
• Vanilla extract, 2 tsp.
• Ground cinnamon, ¾ tsp.
• Salt, 1 pinch

Method In a large bowl, cream the butter and ⅓ cup confectioners' sugar until light and fluffy, and add vanilla extract to it. In another bowl, combine the flour, ground pecans, ½ cup ground chocolate, cinnamon and salt. Gradually add the dry ingredients to the creamed butter mixture. Knead into a dough and wrap it in plastic, until firm. Shape the dough into 1-inch balls and place them pressed down, 1-inch apart on a baking sheet. Bake in a preheated oven at 325° F, until the cookies are firm to the touch. Transfer to a wire rack and let it cool. Mix remaining of the confectioners' sugar and cocoa powder into a shallow bowl. While cookies are still warm, roll them, until coated from all sides. Preparation Time: 30 minutes Total Time: 50 minutes Ingredients

• All-purpose flour, 2 cups
• Confectioners' sugar or Vegan Cane sugar, 1 cup
• Butter (melted), 1 cup
• Baking powder, 2 tsp.
• Vanilla powder or essence, ½ tsp.
• Egg, 1 (for vegans: 1 Flax egg = 1 tbsp. ground flaxseed meal + 3 tbsp. water)
• Strawberry Fruit Spread

Method Ready the flax egg. Line a baking tray with butter paper. Preheat oven at 350° F. Using an electric mixer, cream the butter and sugar together. Sift the flour twice in a big bowl and add the vanilla powder and baking powder. Mix gently using a fork. Add this flour mixture into the electric mixer with butter and sugar in it and mix until fully incorporated. It should have a crumbly form. Add the prepared flax egg and mix. It will transform into a soft dough. Now place the dough over a clean, flat surface and roll out with a rolling pin till it is ¼" thin. Using a 3" round cookie cutter, chalk out cookie rounds (you can also use shaped stencils of your choice). Roll the left dough together and repeat until no dough is left. Once all the cookies are ready, place them on a baking tray and make a little dip at the center of each cookie. Take a portion of Strawberry Fruit Spread and drop in the dip. Bake for 15-17 minutes or till the edges are golden brown. Let them cool and enjoy at coffee time! Preparation Time: 20 minutes Total Time: 1 hour 16 minutes Ingredients

• Walnut, ground till consistency of coarse cornmeal, 1¾ cups
• Confectioners' sugar, 2 cups
• Butter, cut into pieces, 3 sticks
• Tapioca starch, 1 cup
• All-purpose flour, 2½ cups
• Salt, ¼ tsp.
• Vanilla essence, 1 tsp.
• Sugar, 1 cup
• Maple syrup, 2 tbsp.

Method Sift together flour, tapioca and salt in a big bowl. Using an electric mixer, blend butter and sugar until fluffy. Add the flour mixture to it, followed by maple syrup and vanilla. In steps, add 1/3 quantity of remaining dry elements at a time and mix until all the ingredients get fully incorporated. Finally, add ground walnuts and fold it in gently. Roll the dough, flatten it a little, wrap it using a plastic wrap and cool it for ½ an hour in the fridge. Preheat the oven at 350° F and keep a baking tray ready, lined with parchment paper. Cut about 1 tablespoonful quantity of dough, roll it into a cylinder with pointed ends and then shape it into a crescent. Work with the remaining dough in the same way. Place the cookies at ½-inch distance on the lined baking tray and bake it until golden brown. After removing them from the oven, transfer them to a cookie rack to cool. Dust it with confectioner's sugar and serve this mouth-watering treat to your guests. The use of chocolate and vanilla in the cakes and cookies makes them rich and indulgent, and melting butter turns your dessert into one savory sumptuous treat. Try these desserts and discover their magic.