Mexican Wedding Cakes I
Ingredients
- Servings: 5
- 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
Recipe
- 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.
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