Mexican Wedding Cakes
|Butter/Margarine||1 Cup (16 tbs), softened|
|Confectioners sugar||1 Cup (16 tbs), unsifted|
|Flour||2 1⁄3 Cup (37.33 tbs), sifted|
|Ground toasted unblanched filberts||1 1⁄2 Cup (24 tbs)|
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.