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Mexican Wedding Cakes

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs), softened
  Confectioners sugar 1 Cup (16 tbs), unsifted
  Vanilla 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Flour 2 1⁄3 Cup (37.33 tbs), sifted
  Ground toasted unblanched filberts 1 1⁄2 Cup (24 tbs)
Directions

Cream butter until light and fluffy.
Add 2/3 cup confectioners' sugar and continue creaming until smooth; beat in vanilla and salt.
Mix in flour, then the filberts.
Wrap dough in foil and chill several hours until firm.
Preheat oven to 350° F.
Pinch off-bits of dough and roll into 1" balls.
Place 2" apart on ungreased baking sheets and flatten each ball with the palm of your hand until 1/4" thick; even up any ragged edges.
Bake 12-15 minutes until edged with brown.
Transfer to wire racks to cool, then sift remaining 3 tablespoons confectioners' sugar over cookies to dust lightly.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Vegetarian
Ingredient: 
Nut
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1365 Calories from Fat 865

% Daily Value*

Total Fat 101 g155.4%

Saturated Fat 33 g165.1%

Trans Fat 0 g

Cholesterol 121 mg40.3%

Sodium 129.1 mg5.4%

Total Carbohydrates 101 g33.7%

Dietary Fiber 10.7 g42.8%

Sugars 33.6 g

Protein 21 g42.9%

Vitamin A 28.5% Vitamin C 9.5%

Calcium 12.8% Iron 42.4%

*Based on a 2000 Calorie diet

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Mexican Wedding Cakes Recipe