Mexican Wedding Cakes

Name: Mexican Wedding Cakes
Ingredients: 2 cups flour; 1 cup powdered sugar; 1/4 teaspoon salt; 1 cup butter; 1 teaspoon almond extract; 1 tablespoon vanilla; 1 cup finely chopped almonds; 2 to 3 T powdered sugar

A cookies & candy favorite from the Martell family cookbook, shared by Brigit Kennedy Martell.

Prep Not listedCook Not listedTotal Not listedYield not listed

Method

Make something worth remembering.

Method

Preheat oven to 325°F. Combine flour, 1 cup powdered sugar, and salt. Using pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add vanilla and almond extract. Mix in chopped almonds; knead by hand to form a smooth dough. Shape into balls. Place 1 inch apart on ungreased cookie sheet. Bake at 325 degrees for 12 to 15 minutes. Roll in powdered sugar.

Family note

What makes this ours

This recipe is preserved exactly where it belongs: beside the person who shared it and ready for the next family kitchen.

BKRecipe contributed byBrigit Kennedy Martell