Mexican Wedding Cakes I

Cinco de Mayo - World Cuisine

Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie.

Brief

Servings: 30

Yield: 5 dozen

Mexican Wedding Cakes I

Ingredients

¾ cup sifted confectioners' sugar

1 cup butter

softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup ground blanched almonds

2 ½ cups sifted all-purpose flour

Mangorita

World Cuisine

Directions

Step 1

Cream together confectioner's sugar and butter. Add vanilla cinnamon and almonds.

Step 2

Knead in flour by hand until completely mixed.

Step 3

Chill dough for about an hour.

Step 4

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

Step 5

Roll out dough to one inch thickness. Cut into 1 inch pieces and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.

Step 6

When baked dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Nutritional Information

Mexican Wedding Cakes I

Servings Per Recipe:30

Calories: 133.5

% Daily Value *

Protein: 2.2g 4%

Carbohydrates: 12.1g 4%

Dietary Fiber: 0.8g 3%

Sugars: 3.4g

Fat: 8.7g 13%

Saturated Fat: 4.1g 21%

Cholesterol: 16.3mg 5%

Vitamin A Iu: 189.7IU 4%

Niacin Equivalents: 1.2mg 9%

Folate: 20.7mcg 5%

Calcium: 14.6mg 2%

Iron: 0.7mg 4%

Magnesium: 15.8mg 6%

Potassium: 47mg 1%

Sodium: 45.2mg 2%

Thiamin: 0.1mg 9%

Calories From Fat: 78.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.