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Thursday, November 20, 2008

Mexican Wedding Cookies

1/2 C Vegetable Shortening
1/4 C water
1 egg white
1 box white cake mix
1/2 C chopped nuts (optional)
1/2 C mini semi sweet chocolate chips
confectioner’s sugar (powdered sugar)

Preheat oven to 375. Mix shortening, water, vanilla, and egg white thoroughly. Mix in cake mix, nuts, and chocolate chips until dough holds together. Shape into one inch balls. Place about two inches apart on un greased cookie sheet. Bake until almost set, about ten minutes. While warm dip tops or whole cookie in powdered sugar, cool.

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