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Ingredients
| powdered sugar (unsifted): 3/4 cup (sifted) |
| salted butter: 1 cup (softened) |
| vanilla extract: 2 tsp |
| ground cinnamon: 1 tsp |
| blanched almonds (whole): 1 cup (ground) |
| all-purpose flour (unsifted): 2 1/2 cups (sifted) |
Mexican Wedding Cakes
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
60 serving(s)
Tags
- Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
- Knead in flour by hand until completely mixed.
- Chill dough for about an hour.
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
- When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.