MEXICAN WEDDING COOKIES
These are one of my favorite cookies because they're crunchy but not hard and not too sweet but sweet enough.
The recipe is from my mom's church cookbook and the recipe was submitted by Cheryl Gardner.
How to Make MEXICAN WEDDING COOKIES
- Preheat oven to 250. Melt butter or margarine. Line cookie sheet with foil and spray with Pam.
- Mix all ingredients together. Form into desired shape (ie; balls, fingers or crescents). Place onto cookie sheet and bake at 250 for 45 to 60 minutes. Roll in powdered sugar while cookies are still warm.
- Note: I have actually used self-rising flour and omitted the salt and they worked fine.