Mexican Wedding Cakes I Good Recipes

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Mexican Wedding Cakes I

"Rich, delicate, pretty cookie for Holiday or celebration trays. Melts on your mouth. Easy to make, only a little exertions intensive. The less you take care of this dough, the more sensitive the finished cookie."

Ingredients :

three/four 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-motive flour

Instructions :

Prep :	Cook : 30M	Ready in :

Cream collectively confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until absolutely combined.
Chill dough for approximately an hour.
Preheat oven to 350 levels F (a hundred and eighty degrees C). Grease cookie sheets.
Roll out dough to 1 inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches aside on cookie sheets. Bake for approximately 15 minutes.
When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in among.

Notes :

Reynolds® parchment may be used for less difficult cleanup/elimination from the pan.

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