Mexican Wedding Cakes

Mexican Cookie recipes

1.25 cups powdered sugar, divided 1 cup (that's two sticks) unsalted butter, softened 2 tsp. vanilla extract 2 cups unbleached flour 1 cup ground or finely chopped almonds or pecans (I prefer almond taste!) 1/4 tsp. salt

Preheat oven to 325 degrees. In a large mixing bowl, combine 1/2 cup of the powdered sugar, butter and vanilla extract; beat until light and fluffy. Measure flour out carefully, leveling off with a knife. Add flour, ground almonds and salt into mixing bowl; mix until dough forms. Shape into 1 inch balls. Place one inch apart on ungreased cookie sheets. Bake at 325 degrees for 13-17 mins. or until set but not brown (watch carefully!). Immediately remove from cookie sheets and place on cooling racks. Cool for 10 mins. Roll the cookies in the remaining 3/4 cup powdered sugar. Cool completely. Re-roll in powdered sugar. Makes about 4.5 dozen cookies. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Sunday December 23rd, 2007 and modified on Saturday December 29th, 2007