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Mexican
Wedding Cakes
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here to go to a Printer Friendly Page
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Makes:
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48
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96
|
144
|
192
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240
|
288
|
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Ingredients:
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Butter/margarine;
softened
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1
C.
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2
C.
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3
C.
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4
C.
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5
C.
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6
C.
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Powdered
sugar
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1/2
C.
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1
C.
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1
1/2 C.
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2
C.
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2
1/2 C.
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3
C.
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Vanilla
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1
t.
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2
t.
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1
T.
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1
T. +
1
t.
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1
T. +
2
t.
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2
T.
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Flour;
all purpose
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2
C.
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4
C.
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6
C.
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8
C.
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10
C.
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12
C.
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Walnuts
or pecans; chopped
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1
C.
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2
C.
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3
C.
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4
C.
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5
C.
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6
C.
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Powdered
sugar for coating
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1
C.
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2
C.
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3
C.
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4
C.
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5
C.
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6
C.
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Assembly Directions:
Preheat oven to 325 degrees. In a large mixing bowl, combine softened butter, vanilla, and powdered sugar. Stir in flour and nuts until dough holds together. Shape into 1-inch balls. Place balls an inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Allow to cool for a few minutes on the cookie sheets. Remove. Cool completely and roll in powdered sugar. The kids like to put a few at a time in a ziploc bag full of powdered sugar and shake
them.
Freezing Directions:
Freeze in freezer bags or rigid containers.
Comments:
These "cakes" are actually cookies. In Mexico, cooks often roll them in powdered sugar and then wrap them in white tissue paper. The ends of the paper are twisted to resemble bonbons.
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