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Mexican Wedding Cake-Cookies


By Simply Scrumptious (Visit website)





My dearest friend Dolly made these Mexican Wedding Cake cookies the other day. I loved this recipe and the cookies so much that I decided to share it with everybody! She made these cookies differently.  Usually ingredients in cookie recipes are mixed separately by dry and wet ingredients then placing them onto a cookie sheet to bake. Dolly does the separation method a little differently by  incorporating all of the ingredients one at a time. The cookie dough is refrigerated before baking. It's an easy cookie recipe to make yet simple and sweet.



Mexican Wedding Cakes
4 cups all purpose flour

1 cups Splenda Brown Sugar Blend

1 cups Splenda Sugar Blend
1 tsp. Baking Soda
1/2 tsp Salt
2 cups Butter

2 eggs 
1 tsp vanilla extract

Powdered sugar as topping 



Use a hand mixer on medium speed to cream the butter, then slowly add the sugar, brown sugar blend, eggs, and vanilla until creamy.



Using a spoon, stir in the flour, baking soda, and salt once all of the ingredients are incorporated. Add the walnuts and mix in thoroughly.

Leave the cookie dough mixture in the refrigerator for 30 minutes until firm.



Before taking the cookies out of the fridge, preheat the oven to 375 degrees.


Roll the cookies into balls roughly one inch in diameter and place them onto a non-stick cookie sheet and bake for 11 minutes.



After the cookies have cooled down for sometime, place the cookies on a plate full of powdered sugar and roll all over until the entire cookie is covered.



Enjoy!





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