Aunt Barbara’s Mexican Wedding Cakes

Mexican Wedding Cakes

  • 1/2 c. powdered sugar
  • 1 c. softened butter
  • 2 tsp. vanilla
  • 2 c. flour
  • 1 c. finely-chopped pecans and/or almonds and/or walnuts
  • 1/4 tsp. salt
  • 1/2 cup powdered sugar

combine 1/2 cup powdered sugar, butter, and vanilla. Beat until light and fluffy. Add flour, nuts, and salt. Mix until dough forms. Shape into 1″ balls.

Place onto ungreased cookie sheets. Bake 15-20 minutes in a preheated 350º, until set, but not brown.

Immediately remove from cookie sheet. Cool slightly then roll in 1/2 cup sifted powdered sugar. Col 15 minutes. Reroll in powdered sugar.

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