Mexican Wedding Cakes Recipe
Ingredients
| Butter | 2 Cup (16 tbs), softened | |
| Confectioner’s sugar | 1 Cup (16 tbs) | |
| All purpose flour | 4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Pecans | 1 Cup (16 tbs), finley chopped | |
| Additional confectioners' sugar | ||
Directions
In a mixing bowl, cream butter and sugar.
Gradually add flour; mix well.
Beat in vanilla.
Stir in pecans.
Shape table-spoonfuls into 2-in crescents.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned.
Roll warm cookies in confectioners' sugar; cool on wire racks.
Gradually add flour; mix well.
Beat in vanilla.
Stir in pecans.
Shape table-spoonfuls into 2-in crescents.
Place 2 in apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned.
Roll warm cookies in confectioners' sugar; cool on wire racks.
Chef
