Mexican Wedding Cakes
4 ½ dozen
Each culture seems to have its own version of these buttery nutty cookies, each by their own name. I think this recipe originally came from an old Betty Crocker cookbook that was about as old as I am.
Toast the nuts (or ground nuts) on a baking sheet in the oven until light brown (about 5-10 minutes).
Check after 5 minutes and stir to brown evenly.
Soften the butter.
Form dough into 1" [2.5 cm] balls (about a tablespoon-full of dough).
Cool the cookies 2-3 minutes on the baking sheets.
Store in an airtight container at room temperature or wrap well and freeze.
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