Mexican Wedding Cakes I Good Recipes

Saturday, August 23, 2014

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Mexican Wedding Cakes I

"Rich, delicate, quite cookie for Holiday or birthday party trays. Melts on your mouth. Easy to make, only a little exertions intensive. The less you handle this dough, the more delicate the completed cookie."

Ingredients :

3/four cup sifted confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon floor cinnamon
1 cup ground blanched almonds
2 half of cups sifted all-motive flour

Instructions :

Prep :	Cook : 30M	Ready in :

Cream collectively confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by using hand till absolutely combined.
Chill dough for about an hour.
Preheat oven to 350 stages F (a hundred and eighty ranges C). Grease cookie sheets.
Roll out dough to 1 inch thickness. Cut into 1 inch portions, and roll quickly and lightly 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 hermetic in layers with waxed paper in between.

Notes :

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

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