Mexican Wedding Cakes Recipe
Ingredients
| Butter/Margarine | 1 Cup (16 tbs) | |
| Confectioner’s sugar | 3/4 Cup (16 tbs), powdered | |
| All purpose flour | 2 Cup (16 tbs) | |
| Vanilla | 1 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.
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.
Chef
