Serves: 60
Total Calories: 61
1. Heat oven to 325°F. In large bowl, combine 1/2 cup powdered sugar, butter and vanilla beat until light and fluffy. Add flour, almonds and salt mix until dough forms. Shape into 1-inch balls. Place 1 inch apart on ungreased cookie sheets.
2. Bake at 325°F. for 15 to 20 minutes or until set but not brown. Immediately remove from cookie sheets. Cool slightly roll in 1/2 cup powdered sugar. Cool 15 minutes or until completely cooled. Re-roll in powdered sugar.
High Altitude (above 3500 feet): No change.
Nutrition Information Per Serving: Serving Size: 1 Cookie * Calories: 60 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 40 mg 2% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 1 g * Vitamin A: 2% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
This Mexican Wedding Cakes recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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