Grandma Sharon's Mexican Wedding Cakes
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- 1/2 lb
- butter- room temp (not margarine)
- 1/2 c
- sifted powdered sugar
- egg yolk
- 1/2 tsp
- pure vanilla extract
- 1 1/2 Tbsp
- brandy- (the "secret" ingredient)
- 2 1/2 c
- sifted flour
- 1 c
- chopped pecans or walnuts
- 1/2 tsp
- baking powder
- extra powdered sugar for coating cookies
1Beat the butter with electric mixer until light and fluffy. Sift in powdered sugar and cream together.
2Add yolk, vanilla, and brandy.
3Sift flour and baking powder together; add to mixture. Add the nuts and stir to form soft dough.
4Knead lightly and set aside to rest for a short time.
5Form balls from the dough; place on non-greased cookie sheets about 2" apart. Bake at 350 degrees for 15 to 20 minutes. Cookies should be lightly browned.
6Roll hot cookies in powdered sugar and place on cooling rack. After cooled, roll cookies again in powdered sugar. Store in airtight container.
7NOTE: cookies are delicate and will break easily until cooled.