Mexican Wedding Cakes: The Best Mexican Wedding Cakes Recipe from Cook'n

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	Mexican Wedding Cakes

Serves: 60

Print this Recipe

Prep Time: 1 hour - Yield: 5 dozen cookies

   1/2 cup powdered sugar
   1 cup butter, softened
   2 teaspoons vanilla extract
   2 cups all-purpose flour
   1 cup finely chopped or ground almonds or pecans
   1/4 teaspoon salt
   1/2 cup powdered sugar

1. Heat oven to 325°F. In large bowl, combine 1/2 cup powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, almonds and salt; mix until dough forms. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.

2. Bake at 325°F. for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in 1/2 cup powdered sugar. Cool 15 minutes or until completely cooled. Re-roll in powdered sugar.

High Altitude (above 3500 feet): No change.

Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat

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