Mexican Wedding Cake

Mexican Wedding Cake Recipe Number One

• 1 c. butter
• 3/4 c. confectioners' sugar
• 1 tsp. vanilla
• 2 c. flour
• 1 c. chopped nuts
• Extra confectioners' sugar

Preheat oven to 300 degrees. Cream butter, sugar and vanilla. With a spoon, blend in flour. Add walnuts. Shape into 3/4 inch balls, rolling in palm of hand. Place 1/2 inch apart on ungreased cookie sheet. Bake in 300 degree oven for 25-30 minutes or until cookies are creamy color.

Remove to rack until just warm. Roll in a little confectioners' sugar. Cool entirely and roll again. Makes 3 1/2 dozen. Store in tightly covered container.

Recipe Number Two

• 1 c. butter, at room temperature
• 1/2 c. powdered sugar
• 2 c. plain flour
• 1 tbsp. vanilla
• Dash of salt
• 1 ( oz.) bag almonds

Mix sugar, butter, vanilla and salt until smooth. Add flour and nuts by hand. Drop by teaspoonfuls on ungreased cookie sheet. Bake at 350 degrees for 20 minutes. After baked, remove and cool and roll in powdered sugar.

Recipe Number Three

• 1 c. butter
• 1/2 c. powdered sugar
• 1 tsp. vanilla
• 2 1/4 c. flour
• Dash salt
• 1 c. chopped pecans

Mix in order given. Chill dough. Roll into 1 inch balls. Bake at 375 degrees for 10-12 minutes. While still warm, roll in powdered sugar. Cool and roll in powdered sugar again.

Recipe Number Four

• 1/2 cup (50 grams) toasted nuts
• 1 cup (227 grams) unsalted butter, room temperature
• 1/2 cup (55 grams) confectioners' (powdered or icing) sugar
• 1/2 teaspoon (2 grams) pure vanilla extract
• 2 cups (280 grams) all-purpose flour
• 1/2 teaspoon salt

Topping: 1 cup (110 grams) powdered (icing or confectioners) sugar

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Set aside.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Put the cooled nuts and 2 tablespoons (20 grams) of the 1/2 cup of confectioners' sugar into a food processor fitted with a metal blade. Finely grind the nuts and set aside. In the bowl of your mixer cream the butter and remaining confectioners sugar until light and fluffy (about 2 minutes). Add the vanilla extract. Add the flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm. Form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheet. Bake about 15 -20 minutes, or until light brown in color. Remove from oven and place on a wire rack to cool for about 10-15 minutes. Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies. Store in an airtight container. Makes about 3 dozen cookies.

Recipe Number Five

Cake:

• 1 1/2 c. sugar
• I2 eggs
• 1 (20 oz.) can crushed pineapple with juice
• 2 c. flour, sifted
• 2 tsp. baking soda

Topping:

• 2 (3 oz.) pkgs. Philadelphia cream cheese, softened
• 1 c. powdered sugar
• 1 tsp. vanilla
• 4 tbsp. oleo, softened

To make cake, beat sugar and eggs well. Add crushed pineapple with juice and stir to mix. Sift flour and baking soda together and add to mixture. Pour into UNGREASED 9 x 13 inch pan and bake in 350 degree oven for 35 minutes. Immediately, while cake is warm, put on topping. To make topping, combine all ingredients and cream together at high speed on mixer.

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