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Wednesday, December 9, 2009

Mexican Wedding Cakes

First up on the cookie baking adventure is by far my most favorite cookie in the world and I think they should be eaten year round. Mexican Wedding Cakes!! YUM!! They are soft, buttery, sugary goodness.

When I moved into my first apartment, I couldn't believe it but my mom gave me one of our treasured cookie books! Of all things it is a collection of recipes from the Wisconsin Electric Company. They used to put it out every year. This particular edition is from maybe the 1950's or 60's??? It is full of pictures of little dolls with the cookies and is definitely very German - true to Milwaukee's heritage. It has recipes for Lebkuchen, Springerle, Pfeffernuesse, and Stollen - all things I love to try to pronounce.

Not exactly part of the German theme - but tasty are the Mexican Wedding Cakes

You should try them!!

Mexican Wedding Cakes
1 cup butter
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups all purpose flour
Extra powdered sugar

Cream butter; add sugar gradually; blend in salt, vanilla and flour. Mixture is stiff. Pinch off small pieces of dough; place on ungreased cookie sheets (actually the recipe says "cooky" and it makes me laugh). Bake at 400 degrees about 12 minutes. Roll in powdered sugar. Makes 4 dozen.
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1 comment:

niftyknits said...

One of these days I am going to have to find an english/american cooking dictionary! I'm wondering if powdered sugar is icing sugar? And what all-purpose flour might be? They look yummy!


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