Mexican Wedding Cakes

Mexican Wedding Cakes
Makes about 48

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

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

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Reviews of Mexican Wedding Cakes:

1-5 of 167 reviews   Next >>

  A cookie baker  Jan 3, 2010
Would make this again.
yummy five stars

  Shirley in calif  Dec 26, 2009
Would make this again.
this is such an easy recipe and its so yum my!! I definately will make them again five stars

  laurie in chicago  Dec 23, 2009
Would make this again.
Great easy recipe...and taste fabulous!! five stars

  Erin in tx  Dec 21, 2009
Would make this again.
I LOVE THESE five stars

   Dec 20, 2009
Would make this again.
Great cookies! Would for sure make them again. Not only again, but over and over again!
Love them. five stars

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