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Mexican Wedding Cakes

INGREDIENTS:

250g butter
¾ cup sugar
1 tablespoon brandy or vanilla essence
2 cups sifted flour
1 cup chopped almonds
1 cup chopped pecan nuts
½ tsp salt
Icing sugar to coat

METHOD:

  1. Cream the butter, brandy and sugar until light and fluffy.
  2. Stir in the nuts, flour and salt, and mix well.
  3. Roll into small balls and place on a baking sheet.
  4. Cook at 180°C for about 20 minutes.
  5. Cool completely and then roll in icing sugar.
  6. Keep in an airtight container, liberally doused with icing sugar.