Tuesday, December 20, 2011

The best Mexican Wedding Cakes You Will Ever Eat

My mother always made these cookies at Christmas time.   This is the best recipe you will ever find for them, so don't lose it.  I'm not being modest.  Really.

Earla's Mexican Wedding Cakes
1 cup unsalted butter (do not under any circumstances use substitutes)
6 T. powdered sugar (this amount of sugar gives the cookies a not-too-sweet aura, and allows other flavors to come through)
1 t, vanilla (real good-quality vanilla of course)
1/ 4 t. almond extract  (the secret ingredient)
1/4 t. salt
2 cups sifted flour 
1 cup nut meats, finely chopped  (I use walnuts)

Cream butter, then add powdered sugar, vanilla, almond extract and salt.  Add sifted flour gradually and then add nut meats.  If too stiff to stir, mix by hand,  Refrigerate until the dough is firm. 
Roll into ball the size of a small walnut.  Bake in a medium oven (350 degrees) for 20 or so minutes. (175 degrees centigrade for any of my international readers.   Watch carefully, as they burn quite easily on the bottom.
Cool slightly and roll in powdered sugar.

Isn't that easy?  I notice most recipes call for more sugar (bad) and don't call for almond extract.  They also have you toast the nuts which is not necessary in this recipe.  Don't make the cookies too big.

Enjoy.  They're easy to make, so don't worry if your family and guests gobble them up.

Happy holidays.

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