Mexican Wedding Cake Cookies Origin
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Mexican Wedding Cake Cookies Origin. Preheat oven to 350 degrees f (177 degrees c) and place rack in center of oven. The history of mexican wedding cakes is largely unknown.
Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process. While the cookies are baking, sift together 1 cup powdered sugar and the ground cinnamon (if using) in a bowl. Using electric mixer, beat butter in large bowl until light and fluffy.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes.
In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. The 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. Mexican wedding cookies come in a variety of shapes including crecsent moons. Cool cookies completely on wire racks.
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