Mexican Wedding Cakes

1/2 pound butter
5 tablespoons powdered sugar
2 cups sifted cake flour
1 cup chopped nuts
1 tablespoon vanilla
Powdered sugar for topping

Preheat oven to 325F. Cream butter and sugar. Add flour and vanilla and blend well. Stir in nuts; shape into balls, about the size of walnuts. Flatten with hand slightly. Bake on ungreased cookie sheet in a pre-heated oven of 325F for 12 to 15 minutes or until very lightly browned. Cool on rack. Put wax paper on cookie sheet and sprinkle paper with powdered sugar. Place cakes down on powdered sugar paper and sift more Powdered sugar on top.

Cool completely. Place in covered container with waxed paper between layers.

Serves 6

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Cajun Country -- New Iberia, Louisiana