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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes is from THYME TO COOK, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. sugar
1 Cup flour
1 cup nuts
1/2 cup butter
1 tsp. vanilla
Directions:
Directions:
Cream butter and sugar. Add flour and nuts. Shape into 1-inch balls. Place on an ungreased cookie sheet and bake at 250º for 40 minutes. Cookies should be set but not brown. Cool for about 10 minutes and roll in powdered sugar. Cool completely and roll in powdered sugar again.
Personal Notes:
Personal Notes:
Mom made these every year for Christmas. I can remember me and my dad eating them and every once in a while getting choked up because we inhaled the powdered sugar. Mom says the secret of these cookies being so tender is being cooked at a lower temperature for longer. They are definitely the best Mexican wedding cake I have ever had.

 

 

 

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