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Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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