Steps to Make Rose Gold And Pink Wedding Cake

Mexican Wedding Cakes I

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Recipe Summary Mexican Wedding Cakes I

Rich, delicate, pretty cookie for Holiday or party trays. Melts in your mouth. Easy to make, just a little labor intensive. The less you handle this dough, the more delicate the finished cookie.

Ingredients | Rose Gold And Pink Wedding Cake

¾ cup sifted confectioners' sugar

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup ground blanched almonds

2 ½ cups sifted all-purpose flour

Directions

Cream together confectioner's sugar and butter. Add vanilla, cinnamon and almonds.

Knead in flour by hand until completely mixed.

Chill dough for about an hour.

Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.

Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.

When baked, dip or roll in confectioner's sugar. Store airtight in layers with waxed paper in between.

Info | Rose Gold And Pink Wedding Cake

Servings: 30 Yield: 5 dozen

TAG : Mexican Wedding Cakes I

World Cuisine Recipes, Latin American, Mexican,