Mexican Wedding Cakes Recipe

Summary

CuisineCourse
MethodDish
Speciality

Ingredients

 Butter/Margarine1 Cup (16 tbs)
 Confectioner’s sugar3/4 Cup (16 tbs), powdered
 All purpose flour2 Cup (16 tbs)
 Vanilla1 Teaspoon
 1 cup finely chopped pecans 10X sugar

Directions

1. Beat butter or margarine until fluffy in large bowl with electric mixer at high speed. Add the 3/4 cup 10X sugar, flour and vanilla. Mix well. Blend in pecans.
2. Shape dough into 1-inch balls. Place, 1 inch apart, on cookie sheet.
3. Bake in slow oven (325°) 25 minutes, or until pale golden brown.
4. Roll in 10X sugar while still hot. Cool on wire racks; roll in sugar to coat evenly.
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