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31 March, 2013

Little Mexican Wedding Cakes

Posted in : Cakes on by : admin

Ingrients & Directions


FROM: ARIZONA COOKBOOK
1 c Butter, softened 1 c Nuts (chopped finely)
1 t Vanilla 2 c Flour
1 c Powdered sugar

Mix buttler, sugar and vanilla together. Then work in flour and nuts.
Shape into little balls about the size of walnuts. Bake on ungreased
baking pan about 30 min. at 325 F. Do NOT overbake. Spread with
Frosting (recipe below) when cool, then roll in coconut. Frosting Mix
1 1/2 cups powdered sugar and 1/2 cup butter til spreading
consistency.

Yields
1 servings

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