Mexican Wedding Cakes Recipe
Ingredients
1 cup (2 sticks) butter or margarine
3/4 cup 1 ok (confectioners' powdered) sugar
2 cups all purpose flour
1 teaspoon vanilla
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.
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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