This recipe for Mexican wedding cakes makes light crunchy buttery ballshaped cookies with chopped nuts in them coated with confectioners sugar They look nice when placed in mini cupcake liners on a tray
Prep Time
20 mins
Dificult
Medium
Servings
55 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
Cream butter with an electric mixer in a large bowl. Mix in vanilla
then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely
20 to 30 minutes.
Roll cooled cookies in additional confectioners' sugar.