Pastelitos De Boda
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch
YIELD: about 3 dozen.
In Mexico, these rich cookies are called "Little Wedding Cakes" and usually are served with hot chocolate. Since moving here close to Mexico from the Midwest, I've enjoyed trying authentic recipes—they're a sharp departure from the Iowa favorites I grew up with! I love introducing these to relatives and friends! —Terri Lins, San Diego, California
Ingredients
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3/4 cup butter, softened
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1/2 cup confectioners' sugar
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2 teaspoons vanilla
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2 cups sifted all-purpose flour
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1/4 teaspoon salt
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1 cup finely chopped walnuts
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1/4 cup heavy whipping cream
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Additional confectioners' sugar
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.
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2.
Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.
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3.
Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners' sugar.
Nutrition Facts
2 each: 185 calories, 13g fat (6g saturated fat), 25mg cholesterol, 112mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 3g protein.
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