Mexican Wedding Cakes
photo by KerfuffleUponWincle
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
24 cookies
ingredients
- 236.59 ml butter or 236.59 ml margarine
- 118.29 ml sifted powdered sugar
- 4.92 ml vanilla
- 473.18 ml all-purpose flour
- 118.29 ml pecans, finely chopped
- powdered sugar
directions
- Cream butter, the 1/2 cup powdered sugar and vanilla.
- Combine flour and pecans.
- Stir into butter mixture.
- Shape dough into 1 inch balls. place on ungreased baking sheet.
- Bake in 325 degree oven for 20 to 25 minutes until lightly browned.
- Roll warm cookies in powdered sugar; cool on wire rack.
- Roll again in powdered sugar.
- Sprinkle with additional chopped pecans if desired.
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Reviews
-
Very good! I knew they'd be good, so I doubled the recipe! I toasted my pecans in a medium-hot iron skillet, stirring constantly for a few minutes, till fragrant. Although I used salted butter, I believe this would have been even better with 1/4 teaspoon added salt. My cookies baked for exactly 20 minutes, and they soaked up quite a bit of powdered sugar while warm! Tagged for Photo Tag, due January 4th, with extension.
RECIPE SUBMITTED BY
Color Guard Mom
United States