We never had store bought cakes, cookies, or pies growing up. Mom always made ours from scratch. I think I may have kept this recipe from when I was in 4-H. It's quick and easy. These cookies are light and fluffy and just the right amount of sweetness to satisfy the taste buds.
Quick and Easy Mexican Wedding Cookies
1 stick of butter, softened
1 cup of all purpose flour
1/4 c granulated sugar
1 teaspoon vanilla extract*
1 cup powdered sugar
~ You can substitute any extract flavor you like. I did half and half almond and vanilla.
~ You can also add finely chopped nuts if you prefer.
Beat butter and granulated sugar together until creamy. Add the flour and extract next. Using a spoon, scoop out a small amount and roll it in to a ball about 1 inch in diameter. This recipe should make about 2 dozen cookies if you stay consistent with the size. Mine always come out larger only because I want them NOW!
Place rolled cookies on an ungreased cookie sheet and bake at 400 degrees for 10 minutes. Cool on wire rack for a minute or two, then roll in powdered sugar. I always roll mine once, let them cool even longer, then roll them again. Just because I like a lot of sugar coating on mine. Enjoy! ~Ames