Aunt Molly's Mexican Wedding Cakes
Jody
Aunt Molly Regenstrief always brought these goodies to every special event.
ingredients
- 2 sticks margarine
- 2 cups flour
- 4 tbsp. powdered sugar, plus more for coating the finished cookies
- 1 c. finely chopped nuts, walnuts preferred
- 1 tsp. vanilla
directions
- 1
Let margarine get soft and blend with the sugar. Add vanilla.
- 2
Add flour.
- 3
Mix thoroughly with a spoon. It will be hard to mix.
- 4
Add nuts.
- 5
Cover and refrigerate for about 1/2 hour.
- 6
Make small balls with dough and put on ungreased cookie sheets.
- 7
Bake for 18 minutes at 350°. If the bottoms get brown, take out of oven. They will not brown on top.
- 8
Let cool on racks. When cool, put a bunch of powdered sugar in a Ziploc bag, add the cookies and shake to coat.
- 9
Freeze well, but you might have to add more powdered sugar when you defrost them.
notes
This recipe courtesy of Shari Lipp-Levine, Molly's granddaughter.
Source: Jody
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