Mexican Wedding Cakes


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.


1⁄2 cup
butter, unsalted
1⁄2 cup
1 1⁄2 cup
powdered sugar, sifted and divided
1⁄4 teaspoon
1 teaspoon
vanilla extract
2 cups
flour, all-purpose
1 1⁄2 cup
walnuts, chopped


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.