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Mexican Wedding Cakes Recipe

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This recipe for Mexican Wedding Cakes is from Erma Swalley's Favorite Recipes, 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 unsalted butter - at room temperature
1/2 C powdered sugar - plus more for coating baked cookies
1 t vanilla
1 3/4 C all purpose flour, plus more for dusting hands
1 C pecans, chopped into very small pieces
Directions:
Directions:
Preheat oven to 275º
Line cookie sheets with parchment paper
Using an electric mixer, cream butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed, gradually add the flour. Mix in pecans with a spatula. With floured hands, take out about 1 teaspoon of dough and roll into a ball. Continue to dust hand with flour as you make more cookies. Place onto prepared cookie sheets. Bake 40 minutes. When cool enough to handle but still warm, roll in additional powdered sugar. Cool on wire racks.

 

 

 

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