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Description
Tender, melting shortbread cookies shaped like snowballs, Mexican Wedding Cakes will brighten holiday cookie trays.
These sturdy cookies freeze well, so long as they're dusted with a fresh layer of powdered sugar when thawed.
Ingredients
| 1⁄2 | Cup | butter, unsalted |
| 1⁄2 | Cup | shortening |
| 1 1⁄2 | Cup | powdered sugar, sifted and divided |
| 1⁄4 | Teaspoon | salt |
| 1 | Teaspoon | vanilla extract |
| 2 | Cup | flour, all-purpose |
| 1 1⁄2 | Cup | walnuts, chopped |
Instructions
Preheat oven to 325 degrees.
Beat butter, shortening and one cup powdered sugar until fluffy.
Add salt and vanilla, and beat well. Stir in flour, 1/3 at a time. Mix in nuts.
Shape dough into 1" balls. Bake for 20 - 30 minutes, until lightly colored.
While warm, roll in remaining one-half cup powdered sugar, and cool on a wire rack. When cool, roll in remaining sugar.
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Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
