Mexican Wedding Cakes

Mexican Wedding Cakes created by tomsawyer

Called a cake but they are cookies. This recipe does not call for nuts like the others here at Zaar. Posted for Zaar World Tour 2006

Ready In:
17mins
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 degrees.
  • Cream butter adding sugar gradually.
  • Blend in salt, vanilla, and flour.
  • If too soft, chill until firm.
  • Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
  • Bake in preheated oven about 12 minutes, or until golden brown.
  • While still hot, roll cookies in powdered sugar.
  • Move to a wire rack to cool.
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RECIPE MADE WITH LOVE BY

@Charlotte J
Contributor
@Charlotte J
Contributor
"Called a cake but they are cookies. This recipe does not call for nuts like the others here at Zaar. Posted for Zaar World Tour 2006"

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  1. Charles C.
    can you microwave this recipe?
  2. Charles C.
    can you microwave this recipe?
  3. tomsawyer
    Mexican Wedding Cakes Created by tomsawyer
  4. tomsawyer
    These were nice easy cookies. I too rolled them twice and they tasted great. The only little thing was that they flattened and were very hard to roll. Not quite sure why they flattened but I guess maybe if I had chilled them they would have stayed rounder. Anyways I nice cookie although I think I prefer the ones with pecans but nothing wrong with change ;) Made for the Dining Daredevils, ZWT5 2009
  5. Montana Heart Song
    I made another 6 dozen cookies using this recipe. It was easy to prepare. I did have to turn the heat down on the oven though. It was too hot(perhaps because we are high altitude)the first batch became a little too brown, but that was ok, that batch stayed home and make son and husband happy. I rolled them twice in the powered sugar, first hot, then again after cool.Great recipe also.
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