 |
Mexican Wedding Cakes (Cookies) Recipe | |
Mexican Dessert | |
|
Ingredients:
3/4 cup sifted confectioners' sugar1 cup butter, softened 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 cup ground blanched almonds 2-1/2 cups sifted all-purpose flour
Directions:
The less you handle this dough, the more delicate the finished cookie. 30 servings. Directions 1 Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds. 2 Knead in flour by hand until completely mixed. 3 Chill dough for about an hour. 4 Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. 5 Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes. 6 When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between. | |