Mexican Wedding Cakes

Okay, these aren't cakes like you may be thinking. They are cookies. But they're not your usual cookie. They don't spread out when they bake, because there is no baking powder or baking soda in them. They should look like little snowballs when you're finished with them. Don't make the same mistake I did the first time I made them, and overcook them because they weren't spread out. (I was a little naive then.) They should look very similar to when you put them in the oven. I usually squeeze one with my fingers to make sure it's hard. Also, if you look on the bottom, it should just barely be starting to brown, but not quite. So, there are my tips for the day, here is the recipe. It is from my trusty Pillsbury cookbook.

Mexican Wedding Cakes

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups flour
1 cup finely chopped or ground almonds or pecans *optional (I have never used nuts, but if you're a nut about nuts, go for it!)
1/4 teaspoon salt
1/2 cup powdered sugar

Heat oven to 325 degrees F. In large bowl, combine 1/2 cup powdered sugar, butter and vanilla; beat until light and fluffy. Add flour, almonds and salt; mix until dough forms. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
Bake at 325 degrees F for 15-20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly; roll in 1/2 cup powdered sugar. Cool 15 minutes or until completely cooled. Re-roll in powdered sugar.



Enjoy!