Serves: 24
Total Calories: 81
1. Preheat the oven to 375°. In a large mixing bowl with an electric beater or mixer, beat the butter until fluffy, about 1 minute. Beat in the two tablespoons of confectioners' sugar and the vanilla until very smooth, about 1 minute. Add the flour and nuts. Beat on low speed just until well mixed. Refrigerate the dough about 25 minutes, just to firm it up a bit.
2. Form the dough into small balls about 1 inch in diameter and place on 1 large or 2 medium ungreased cookie sheets. Bake 15 minutes or until lightly browned. Cool the cookies on a rack 6 to 8 minutes, then roll the warm cookies in the remaining half cup of sifted confectioners' sugar. Store, covered, at room temperature, up to 3 or 4 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Wedding Cookies recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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