Mexican Wedding Cakes
Mexican wedding cakes (also called polvorones) will remind you of other nationality 'tea cakes'. No matter what you call them, they are delicately delicious.
1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1/2 cup finely chopped* pecans, walnuts or almonds
1/8 teaspoon salt
Additional powdered sugar for rolling
- With an electric mixer, cream butter, powdered sugar and vanilla until light and fluffy. Stir in flour and salt just until mixed; stir in nuts. Dough will be stiff.
- Shape into 1-inch balls ; place 2-inches apart on ungreased baking sheets.
- Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes or until edges are lightly browned.
- Roll once in powdered sugar while still warm and cool on wire racks. Roll in powdered sugar again when cooled.
Makes 3 dozen cookies.
*Use a food processor or blender to finely chop nuts until almost ground, but not quite.