Mexican Wedding Cakes


1 cup butter
1/2 cup powdered sugar
1/4 tsp salt
1 tsp vanilla
2 cups flour, sifted
Powdered sugar, as needed



Cream butter; add sugar gradually. Blend in salt, vanilla and flour. Mixture is stiff.

Our family tradition was to roll out the dough to 1/8-1/4” thick and cut with cookie cutters (leaves, moons, stars and bells are our favs), or you can roll into 1″ balls. Place on ungreased cookie sheets. Bake at 400˚F about 12 minutes.

Roll in powdered sugar immediately after removing from oven. Once batch is rolled in sugar, roll in powdered sugar a second time.



4 dozen



Wisconsin Electric cookbook (circa 1960s)

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