BCL - Mexican Wedding Cakes I Good Recipes

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Mexican Wedding Cakes I

"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."

Ingredients :

3/4 cup sifted confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour

Instructions :

Prep :	Cook : 30M	Ready in :

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
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.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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