Mexican Wedding Cakes2015-03-24
- Yield : 70
- Servings : 35
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
- 1/2 pound butter, softened
- 2 cups flour
- 1 cup almonds, chopped finely in food processor
- 1/2 cup powdered sugar plus extra for rolling cookies in after baking
- 1 tsp. vanilla
Mix the above ingredients and then roll into 70 small balls.
Bake at 325 for 15 minutes on baking sheet covered with parchment paper.
Remove from oven, cool only slightly and then roll in powdered sugar. Cool on cooling rack.
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