Classic Mexican Wedding Cakes Recipe
Ingredients
| Butter | 1/2 pound | |
| Sugar | 1/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Green food coloring | ||
| All purpose flour | 2 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), finely chopped | |
| Confectioners' sugar | ||
Directions
Cream the butter.
Add the sugar and vanilla; cream until light and fluffy.
Add a few drops of food coloring to tint a light green.
Add the flour and pecans; mix well.
Roll into 1-inch balls and place an inch apart on an ungreased cookie sheet.
Bake in a 325° oven for 18 to 20 minutes, or until lightly browned.
Remove from the cookie sheet and roll in confectioners' sugar while warm.
Add the sugar and vanilla; cream until light and fluffy.
Add a few drops of food coloring to tint a light green.
Add the flour and pecans; mix well.
Roll into 1-inch balls and place an inch apart on an ungreased cookie sheet.
Bake in a 325° oven for 18 to 20 minutes, or until lightly browned.
Remove from the cookie sheet and roll in confectioners' sugar while warm.
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