Monday, December 12, 2011

Mexican Wedding Cakes

  • 1/2 cup powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 cups all-pupose flour
  • 1 cup finely chopped almonds or pecans
  • 1/4 teaspoon salt
  • powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

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