Mexican Wedding Cakes

Posted October 15th, 2007 by Cynthia Townley Ewer
in

Summary

Yield
Prep Time20 minutes
RecipesCookies

Description

Tender, melting shortbread cookies shaped like snowballs, Mexican Wedding Cakes will brighten holiday cookie trays.

Ingredients

  • 1⁄2 c butter, unsalted
  • 1⁄2 c shortening
  • 1 1⁄2 c powdered sugar, sifted and divided
  • 1⁄4 t salt
  • 1 t vanilla extract
  • 2 c flour, all-purpose
  • 1 1⁄2 c walnuts, chopped

Instructions

Preheat oven to 325 degrees.

Beat butter, shortening and one cup powdered sugar until fluffy.

Add salt and vanilla, and beat well. Stir in flour, 1/3 at a time. Mix in nuts.

Shape dough into 1" balls. Bake for 20 - 30 minutes, until lightly colored.

While warm, roll in remaining one-half cup powdered sugar, and cool on a wire rack. When cool, roll in remaining sugar.