Posted by lorna-organic 6NM on Tue, Jun 3, 08 at 8:38
Mexican Wedding Cakes (really a cookie)
1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)
oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.
Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.
Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.
