Mexican Wedding Cakes II recipe

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Ingredients

1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
½ teaspoon vanilla extract

Nutrition Info

207.7 calories
carbohydrate: 13.7 g
cholesterol: 23.2 mg
fat: 16.3 g
fiber: 1.1 g
protein: 3.1 g
saturatedFat: 6.3 g
servingSize: -
sodium: 62.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).

  2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.

  3. Bake for 10-12 minutes.

  4. Cool completely then roll in additional confectionary sugar.

Recipe Yield

42 cookies

Recipe Note

Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.

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