How To Make Mexican Wedding Cakes
Mexican wedding cakes:
Walnuts - 70 g
Refined flour - 270g
Salted butter - 225 g
Powdered sugar - 40 g
Vanilla extract - 1 tsp
Powdered sugar for coating - 150 g
(Makes around 16 to 18 cookies)
Method:
• Grease and line a baking tray and keep it aside.
• Grind toasted walnuts with 2 tbsp of refined flour into a powder.
( Use the flour from the quantity mentioned above)
• Cream butter and sugar .
• Add the flour , walnuts and vanilla and form a dough.
• Cover and refrigerate the dough for at least an hour.
• Scoop approx a tbsp of the cookie dough , roll them out into balls .
• Arrange them on the baking tray leaving some place between each cookie.
• Bake them in the oven, preheated to 180°C for 15 to 18 minutes.
• The cookies are done when the top becomes firm to touch and the edges have turned slightly brown.
• Cool the cookies a bit and coat them with powdered sugar when still warm.
(They'll absorb the sugar)
• Coat them the second time with more powdered sugar when they've completely cooled.
• The Mexican wedding cakes are ready to relish.
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