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Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Saturday, December 20, 2008


1 cup butter
2 1/4 cups all purpose flour
1/3 cup sugar
1 teaspoon vanilla
1 tablespoon water
1 cup chopped pecans
1 cup sifted powdered sugar

Preheat oven 325
In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds
Add 1/2 of the flour, the sugar, vanilla and 1 tablespoon water
Beat until thoroughly combined
Beat in remaining flour and stir in pecans
Shape into 1 inch balls or 2 x 1/2 inch fingers or crescents
Place on an ungreased cookie sheet
Bake 20 minutes or until bottoms are lightly browned
Cool cookies on a wire rack
Gently shake cooled cookies in a bag with powdered sugar

Number Of Servings:
Number Of Servings:
3 dozen




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