"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Mexican Wedding Cake Cookies - Mexico Recipe

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This recipe for Mexican Wedding Cake Cookies - Mexico, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pluke
Added: Thursday, March 19, 2009


1 cup butter
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sifted flour
chopped nuts

Browned Butter Frosting
2 Tablespoons butter
1 1/2 cups powdered sugar
1 Tablespoon hot water

Cream butter; add sugar gradually; blend in salt, vanilla and flour. Mixture will be stiff. Shape rounded teaspoon of dough into balls; place shaped dough in small paper candy liners. Place lines on ungreased cookie sheets. Bake @ 375 for 13 to 15 minutes. Cool. Frost with browned butter frosting. Sprinkle with chopped nuts, or colored sugar, if desired. Makes approximately 5 1/2 dozen.
Brown butter in saucepan; remove from heat; stir in sugar and water; add enough cream or milk to make frosting of spreading consistency.




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