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Mexican Tea Cakes (Wedding Cakes) Recipe

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This recipe for Mexican Tea Cakes (Wedding Cakes), by , is from The Ziegler Family Cookbook Project, 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!

Daniel Ziegler


1 cup vegetable shortening
1 tsp salt
1/2 cup powered sugar
2 tsp vanilla extract
2 cups sifted flour
1 cup chopped pecans

Powered sugar to coat the baked goods

1. Preheat oven to 325
2. Cream shortening, sugar, salt and vanilla.
3. Add the flour and pecans and mix
4. Roll the dough into small balls about the size of walnuts and place on a greased baking sheet
5. Bake at 325 for 25 minutes
6. Let the balls cool
7. Roll the cooled balls in powdered sugar




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