Mexican Wedding Cakes

1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-pupose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
powdered sugar

Pre-heat oven to 325 F. In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.

Reviews of Mexican Wedding Cakes :

1-3 of 52 reviews Next >>

raquel in cave creek az Nov 20, 2006
Would make this again.
these are deliciousa

Pam S in Wisconsin Dec 10, 2004
Would make this again.
These are the best cookies. They are not just for Christmas.
Try them, you'll love them

Robyn in Oregon Dec 5, 2004
Would make this again.
Very good flavor. I used Almond extract instead of vanilla.

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100% would make this again
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