Mexican Wedding Cookies
How to Make Mexican Wedding Cookies
- 1Preheat oven to 375*
In medium bowl combine flour and salt, set aside. Next beat butter, sugar, and vanilla at medium speed until light and fluffy. Add flour mixture to creamed mixture and gently fold in with your hands and knead dough gently until you form dough into a ball, and flour is all incorporated; dough will come away from sides of bowl as you knead it around in the bowl; if dough feels a little too stiff, you can add 2 Tbs. of milk but no more, mix it into dough. Make 2 round disks of dough, cover with plastic wrap and refrigerate for 30 minutes.
- 2Take a bit of dough the size of a walnut and roll into balls or you can shape them into 2 inch round disks shapes like I do, and place them on un-greased cookie sheets ½ inch apart, don’t worry about these cookies spreading, they hold their shape.
- 3Bake at for 12 to 15 minutes or until cookies turn a light golden pale color, and no longer. Cool until barely warm and roll in powdered sugar, place them on platters. then roll again after cookies are completely cooled. Makes 3 to 4 dozen, depending on size of cookies.