Mexican Wedding Cakes II
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Rated by 27 members
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Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners.
| Yield: | 42 cookies |
| Ingredients | |
| 1 cup butter, softened 8 tablespoons confectioners' sugar 2 cups all-purpose flour 2 cups chopped walnuts 1/2 teaspoon vanilla extract | |
- Preheat oven to 350 degrees F (180 degrees C).
- Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
- Bake for 10-12 minutes.
- Cool completely then roll in additional confectionary sugar.
| Nutrition Information Servings Per Recipe: 21 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 208 cal | Total Fat: | 16.3 g | Cholesterol: | 24 mg | |||
| Sodium: | 90 mg | Carbohydrates: | 13.7 g | Fiber: | 1.1 g | |||
| Protein: | 3.1 g | |||||||
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