Mexican Wedding Cakes Recipe
Ingredients
| 1 cup butter or margarine, softened to room temperature | ||
| 2/3 cup plus 3 tablespoons unsifted confectioners' sugar | ||
| Vanilla | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Flour | 2 1/3 Cup (16 tbs), sifted | |
| 1 1/2 cups finely ground, toasted, unblanched filberts | ||
Directions
Cream butter until light and fluffy.
Add 2/3 cup confectioners' sugar and continue creaming until smooth; beat in vanilla and salt.
Mix in flour, then the filberts.
Wrap dough in foil and chill several hours until firm.
Preheat oven to 350° F.
Pinch off-bits of dough and roll into 1" balls.
Place 2" apart on ungreased baking sheets and flatten each ball with the palm of your hand until 1/4" thick; even up any ragged edges.
Bake 12-15 minutes until edged with brown.
Transfer to wire racks to cool, then sift remaining 3 tablespoons confectioners' sugar over cookies to dust lightly.
Add 2/3 cup confectioners' sugar and continue creaming until smooth; beat in vanilla and salt.
Mix in flour, then the filberts.
Wrap dough in foil and chill several hours until firm.
Preheat oven to 350° F.
Pinch off-bits of dough and roll into 1" balls.
Place 2" apart on ungreased baking sheets and flatten each ball with the palm of your hand until 1/4" thick; even up any ragged edges.
Bake 12-15 minutes until edged with brown.
Transfer to wire racks to cool, then sift remaining 3 tablespoons confectioners' sugar over cookies to dust lightly.
Chef
