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Tuesday, March 12, 2013

Mexican Wedding Cakes

This last week we had a fiesta potluck at our residence here in Japan. After looking at the list of what everyone else was bringing I decided to contribute a dessert, Mexican Wedding Cakes. I'm not entirely sure if these cookies are actually of Mexican origin but they are a tasty cookie I grew up on since they are a staple in my mom's Christmas cookies.

1 cup salted butter at room temperature
1/2 cups powdered sugar plus more for coating
1 teaspoon vanilla extract
1 3/4 cups flour plus extra for dusting
1 cup chopped nuts of your choosing (pecan, walnut, peanut, macadamia, etc)

Preheat the oven to 275'F and either line a baking sheet with parchment paper, silicon baking mat, or lightly spray with cooking spray.

Cream the butter and sugar until smooth. Beat in the vanilla and then gradually add the flour. Mix in nuts with spoon or spatula. With a tablespoon sized cookie scoop (or table spoon) that has been dipped in flour scoop out dough and roll into ball before placing onto prepared cookie sheet. Place cookies an inch apart. Bake for 40 minutes. When cool enough to handle but still warm (you want them more warm than cool) pick off cookie sheet and roll in powdered sugar then place on a wire cooling rack.

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