So, I didn't get around to making her favorite cookies (my plan for her main Easter gift) until dawn time on Sunday. With her in the next room cuddling under her favorite, warm coverlet, I made these Mexican Wedding Cake Cookies and tinned them up to go with the felted eggs I made during the blizzards, and a little Jim Shore carved ducklet. My son's basket was filled with Paleo Bars, Beef Jerky, one little Reese's egg, and a video game. Mom gave me an Easter tee shirt (early) and a pretty pink bejeweled wind chime angel.
(You can put little Hershey's Kisses inside the ball for the cookies shown here. I didn't because Mom likes the pecan flavor better than chocolate! -- Betty Crocker recipe and photo. )
Mexican Wedding Cakes
1/2
cup powdered sugar
1
cups butter or margarine, softened
2
teaspoons vanilla
2
cups flour
1
cup finely chopped nuts
1/2
teaspoon salt
Additional powdered sugar
- Heat oven to 400°F. In large bowl, mix 1 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Roll in additional powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Makes 2 1/2 to 3 dozen cookies
4 comments:
Gayla- I remember having those years and and I kind of forgot about them. I am saving this recipe to try at some point- thanks- xo Diana
Wow, glad your mom is ok after that fall. So good your son was available to help her.
The cookies look so delicious. I would, of course, go for the ones with the chocolate...but that is my downfall. lol
Have a blessed day. Hope your mother's bruises heal quickly.
I think you will love it. They look like Spring. Although Mom calls them Snowballs.
Thank you. She is doing okay. She'shaving a little slice of cherry pie right now. yum! :-)
Post a Comment