Mexican Wedding Cakes
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
60
ingredients
- 177.44 ml confectioners' sugar, sifted
- 236.59 ml butter, softened
- 9.85 ml vanilla extract
- 4.92 ml ground cinnamon
- 236.59 ml blanched almond, ground
- 591.47 ml all-purpose flour, sifted
directions
- 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.
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RECIPE SUBMITTED BY
shawnajean
United States
?I love cooking. I love collecting recipes