Wedding Cakes, Tea Cakes – whatever you call them, the Cookie Dough Exchange madness continues!
Remember – this week’s giveaway! If you leave a comment and share your favorite cookie dough recipe, you will be entered to win a Cookie Dough Exchange kit. Drawing will include all comments through the week and will be announced next Monday, 12/7.
If you want to know more about participating or even hosting a cookie dough exchange party, you can go to my website and sign up for my newsletter. There you will learn of my undying love for all things Cookie Dough and why a Cookie Dough Exchange is far superior to a plain ol’ cookie exchange.
This is another family favorite, and a Christmas tradition you might often see. They aren’t really cakes, but they are delicious.
Makes about 48
1/2 cup powdered sugar
1 cup butter, softened
2 teaspoons vanilla
2 cups all-purpose flour
1 cup finely chopped almonds or pecans
1/4 teaspoon salt
In a large bowl combine 1/2 cup powdered sugar, butter and vanilla. Mix well. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Place inch apart on ungreased cookie sheets. (This is where you should flash freeze the cookies) When ready to bake, reheat oven to 325 F. Bake for 15-20 minutes until set but not brown. Immediately remove from cookie sheets. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar. (go ahead – when you’re all done, you can lick your fingers)