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Mexican Wedding Cakes

If made right, they will melt in your mouth. I suggest laying down a tablecloth to keep the powdered sugar under control.





List of Ingredients



• 1/2 pounds butter, softened
  
• 5 tablespoons sugar
  
• 1 tablespoon water
  
• 2 teaspoons vanilla
  
• 2 cups flour
  
• 1/2 teaspoon salt
  
• 2 cups chopped almonds
  
• 2-3 cups 10X (powdered) sugar
  






Instructions



1. Preheat oven to 325 degrees F.
   
2. Cream butter, sugar, water and vanilla together.
   
3. Mix flour and salt together, then gradually add to the creamed butter.
   
4. Mix well, and then fold in nuts with a spoon.
   
5. Roll into 1 inch balls, and place on a lightly greased cookie sheet. They may be placed close together, as they do not expand or melt.
   
6. Bake for 20 minutes.
   
7. Remove from oven and let cool for 2-3 minutes.
   
8. Roll them in 10X sugar and put on rack to
   cool.
   
9. After 30 minutes, sift more 10X over the cookies, wait 15 minutes, flip the cookies and sift more 10X over the bottoms.
   
10. When completely cool, store in tightly sealed tins.
    






Final Comments


~~~~~~Variations
For a nuttier taste, grind the nuts instead of chopping them (see tip below).

Tips & Notes

I use an airbake for these, as you want a more delicate cookie.

If your oven is baking hot, take them out early. You want them to have a tiny bit of color, but they shouldn't brown.

Make sure the nuts are chopped, not ground. Ground nuts will overpower the delicate flavor of the cookie (resulting in a delicious, nutty, butter cookie -- but that's not what we're after here).