Jan 012004
 
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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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Recipes

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Servings

48

96

144

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240

288

Ingredients
Butter or margarine, softened

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Powdered sugar

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Vanilla

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Flour

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Walnuts or pecans; chopped

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Powdered sugar for coating

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

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.

Nutritional Info:
Per Serving: 83 Calories; 5g Fat (56.3% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 45mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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