Mexican Wedding Cakes I

4.4
(38)

Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie.

2
2
Servings:
30
Yield:
5 dozen

Ingredients

  • ¾ cup sifted confectioners' sugar

  • 1 cup butter, softened

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • 1 cup ground blanched almonds

  • 2 ½ cups sifted all-purpose flour

Directions

  1. Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.

  2. Knead in flour by hand until completely mixed.

  3. Chill dough for about an hour.

  4. Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

  5. Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.

  6. When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Nutrition Facts (per serving)

134 Calories
9g Fat
12g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 30
Calories 134
% Daily Value *
Total Fat 9g 11%
Saturated Fat 4g 21%
Cholesterol 16mg 5%
Sodium 45mg 2%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 2g
Calcium 15mg 1%
Iron 1mg 4%
Potassium 47mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.