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Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes, by , is from The Watson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cat Weber

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
1⁄2 cup powdered sugar
1 teaspoon vanilla
2 1⁄4 cups sifted flour
1⁄4 teaspoon salt
3⁄4 cup chopped walnuts or 3⁄4 cup pecans
powdered sugar (for rolling baked cookies in)

Directions:
Directions:
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
Bake at 400 for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

Number Of Servings:
Number Of Servings:
3 Dozen
Preparation Time:
Preparation Time:
45 mins
Personal Notes:
Personal Notes:
Always a favorite at Moms and Aunt Dears for Christmas.

 

 

 

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