Mexican wedding cakes
Mexican wedding cakes
Ingredients/Components
- vanilla - 1 tsp
- salt - 1/2 tsp
- butter - 1 c
- confectioners sugar - 2/3 3/4
- sifted flour - 2 c
- finely chopped nuts - 1 c
How to make mexican wedding cakes:
Cream butter; add sugar, vanilla and salt. Cream well. Add flour gradually; mix. Add nuts. Chill. Roll small pieces of dough in palm of hand to form a ball or crescent 2 to 2 1/2 inches long and 1/2-inch thick. Place on ungreased cookie sheet. Bake at 400° for 10 to 15 minutes (bottoms brown). While warm roll in confectioners sugar. Cool. Yield: 4 dozen.Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.
Rating:
Related ingredients:
flour, water, shortening, sifted flour, cool whip, 8 oz, can eagle brand milk, crushed pretzels
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