Mexican Wedding Cakes

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Title: Mexican Wedding Cakes
Categories: Ethnic, Desserts, Cookies, Mexican
Yield: 1 servings


1 cup softened butter 1/2 cup powdered sugar 2 cups all purpose flour
1 teaspoon vanilla dash of salt Cream butter and powdered sugar
together until smooth. Add flour, salt, and vanilla (Mixture is
stiff). Pinch off walnut size pieces of dough. Roll into a ball.
Place on ungreased cookie sheet (These cookies spread a little as
they bake). Bake at 400 degrees about 10 - 12 minutes (bottoms will
be light brown). Roll cakes in powdered sugar immediately after
removing from oven. Cookies are fragile. Cool rolled cakes on rack.

Makes about 4 dozen.

== Courtesy of Dale & Gail Shipp, Columbia Md. ===

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