Mexican Wedding Cakes

These are my favorite cookie by far, especially at Christmas. They are basically a shortbread cookie.

Mexican Wedding Cakes

Cream together:

1/2 lb. butter
1 tsp. vanilla
Blend into above:
4 Tbsp. Sugar
2 c. Flour
1 c. Chopped Nuts

Using a small (melon ball size) ice cream scoop, shape into 1″ balls with floured hands, and place on ungreased cookie sheet 1″ apart. Bake at 350° F. for 12 minutes or until lightly browned. Cool. Roll into confectioners sugar when fully cooled. * If masking in warmer, more humid weather, wait to the last minute to roll into the confectioners sugar as they will get gooey.

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