Monday, December 10, 2012

Baking Time- Mexican Wedding Cakes

Plate- allthingswhite.  Cookies- keep reading.

Freshly baked Mexican Wedding Cakes !

We bake a lot of cookies at our house each Christmas.  A snap of part of the table as I assembled cookie plates last year.

My brother used to get a whole little tin of these all to himself when we were kids because they were his favorite.

Mexican Wedding Cakes

1 cup butter
1/2 cup powdered sugar
2 cups sifted flour
1/4 tsp salt
1 tsp vanilla
additional powdered sugar for dusting

Cream butter, add powdered sugar and cream well.  Add flour, salt and vanilla, blend.  Mixture will be stiff.
Pinch small pieces of dough and roll into balls.  Bake on ungreased cookie sheet at 400 degrees for 12 minutes.  
Roll cookies in powdered sugar immediately after removing from oven.  Makes about 4 dozen.

That is straight from the 1956 Wisconsin Electric Power Company Christmas Cookies book.   Many of our 
family favorites come from these old books given out by the gas or electric companies for over 50 years.  

Here are a few things we have learned about these cookies-  rolling them in sugar is hot hot hot!  For years my mom
was the only with tough enough fingers to do it.  Now I must be officially old because my tough hands can do it too!
About 5 minutes after I roll them in the powdered sugar I take a small sifter with more sugar and go over them again.
They look much nicer with a second coat dusted on top,  that first layer kind of soaks in from the heat and it isn't very
pretty.  Darn tasty but not pretty.  These store well in a tin in a cool place or the freezer for several weeks.  Enjoy!

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