Mexican Wedding Cakes I You Have To Try

Thursday, August 15, 2013

Mexican Wedding Cakes I

"Rich, delicate, pretty cookie for Holiday or birthday celebration trays. Melts for your mouth. Easy to make, only a little exertions in depth. The less you handle this dough, the greater delicate 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 half of cups sifted all-motive flour

Instructions :

Prep :	Cook : 30M	Ready in :

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by way of hand till completely blended.
Chill dough for about an hour.
Preheat oven to 350 levels F (180 degrees C). Grease cookie sheets.
Roll out dough to at least one inch thickness. Cut into 1 inch pieces, and roll fast and lightly into a ball. Place 2 inches aside on cookie sheets. Bake for about 15 mins.
When baked, dip or roll in confectioner's sugar. Store hermetic in layers with waxed paper in among.

Notes :

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

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