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Mexican Wedding Cakes

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Ingredients
  Powdered sugar 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 1 Cup (16 tbs), softened
  Vanilla 2 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Almonds/Pecans 1 Cup (16 tbs) (Finely Chopped/Ground)
  Salt 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 325°F

MAKING
2. In large bowl, beat half a cup of the powdered sugar, the butter and vanilla until light and fluffy; use an electric mixer on medium speed and scrape the bowl occasionally
3. Turn the speed to low, beat in flour, almonds and salt, scraping bowl occasionally, until well blended; shape the dough into 1-inch balls and place them an inch apart on ungreased cookie sheets
4. . Bake for almost twenty minutes or until set but not brown, remove from cookie sheets at once and place on cooling racks, cool slightly, for ten minutes
5. Roll cookies in remaining three quarters a cup of powdered sugar and place back on cooling racks to cool completely, say 15 minutes

SERVING
6. Reroll cookies in powdered sugar and serve

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Vanilla
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes

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