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LOCATION: Recipes >> Cookie Recipes >> Mexican Wedding Cookies

Print this Recipe    Mexican Wedding Cookies

1 1/2 cups butter, at room temperature
3/4 pound powdered sugar
1 egg yolk
1 teaspoon vanilla
1/2 cup finely chopped almonds
3 1/4 cups all-purpose flour

Beat butter until light and fluffy, then beat in 2 tablespoons of
the sugar, egg yolk, vanilla and almonds. Gradually add flour,
beating to blend thoroughly. Pinch off pieces of dough the size
of large walnuts and rolls between your palms into round balls.
Place 1 1/2 inches apart on ungreased baking sheets; flatten each
ball slightly.

Bake in a 275F oven until very lightly browned (about 45 minutes).
Let cool on baking sheets until lukewarm.

Sift half the remaining powdered sugar onto a large sheet of wax
paper. Roll each cookie gently in sugar. Wtih your fingers, pack
more sugar all over cookies to a depth of about 1/8 inch. Place
cookies on wire racks and dust generaouly with more powdered sugar;
let cool completely. Store in airtight containers, layter between
sheets of wax paper. Makes 3 dozen.

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