"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes, by , is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Zeller
Added: Friday, November 30, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c butter, softened
1/2 c confectioners sugar
2 t vanilla
2 c all pupose flour
1/2 t salt
1/2 c chopped, toasted pecans
confectioners sugar for rolling

Directions:
Directions:
Cream the butter, 1/2 c confectioners sugar and vanilla together until light and fluffy. Mix in the flour, salt and pecans. Chill at least 2 hours. Pinch off small pieces of dough and shape into small balls. Place on ungreased cookie sheet and bake 10 -12 minutes at 375. Cool on a wire rack for 10 minutes. Roll carefully in the addtional confectiners sugar. Cool completely before storing in an airtight container. Makes 3-4 dozen depending on the size of the balls.

 

 

 

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