Mexican Wedding Cakes
Yield
1 batchPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| ½ | cup |
powdered sugar
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 118 | ml |
powdered sugar
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
sifted |
|
Directions
Cream butter; add sugar gradually.
Blend in salt, vanilla, and flour.
If too soft, chill until firm. Scoop small pieces of dough, roll in hand to make a small ball, and place on ungreased cookie sheets.
Bake in preheated 400℉ (200℃) oven about 12 minutes, or until golden brown.
Roll cookies in powdered sugar while hot. Cool on wire rack. Freeze well.
