Mexican Wedding Cakes

ingredients

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

 

preparation

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.

 

yields

4 dozen

 

source

Wisconsin Electric cookbook (circa 1960s)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Powered by WordPress.com.

Up ↑

%d bloggers like this: