Frieda's Mexican Wedding Cakes

Frieda's Mexican Wedding Cakes or 4 o'clocks
from Ellen's kitchen
Mexican Wedding Cakes 

  • 3/4 cup butter, softened
  • 3/4 cup powdered sugar
  • 2 tsp vanilla
  • 1 tsp cold water
  • 2 cups sifted flour
  • 1/8 tsp salt
  • 1 cup finely chopped pecans or walnuts
  • butter with mixer until fluffy.  Add 1/2 cup powdered sugar, vanilla, and water, and mix thoroughly.  Beat in flour, salt, and nuts.  Mixture will seem dry.  Roll into small balls (generous tablespoon size), flatten slightly with palm or finger tips and place on ungreased baking sheet.
  • remaining powdered sugar in low bowl and set aside.
  • at 400 for 12-15 minutes or until lightly browned. Remove from baking sheet and roll in reserved powdered sugar while still hot.  
  • 2 dozen cookies


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