Mexican Wedding Cakes


Serves: 5
Total Calories: 1,096
Yield: 6 dozen cookies

Ingredients

2 cups butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
2 cups chopped pecans
additional powdered sugar

Directions:

Preheat oven to 325°. Grease cookie sheets.

With an electric mixer, cream the butter, powdered sugar, and vanilla. Beat in the flour, salt and pecans. Roll stiff dough into bite-sized balls. Place 8 across and 9 down on a cookie sheet. Bake for 20 minutes. After cooling for 5 minutes, roll still-warm cookies in a bowl of powdered sugar. Allow to cool. Roll again to cover completely.

Nutritional Facts:

Serves: 5
Total Calories: 1,096
Calories from Fat: 640

This Mexican Wedding Cakes recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.




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