MEXICAN WEDDING CAKES
Cookies and Candies
Ingredients
Directions
1/2 cup butter or margarine
2 tablespoons sugar
1 cup all-purpose flour
1 cup finely chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt
Powdered sugar
Preheat oven to 300°.
Cream 1/2 cup butter or margarine; add sugar and vanilla. Mix 1 cup flour, 1/4 teaspoon salt and 1 cup finely chopped pecans and gradually mix into butter and sugar.
Form into small rolls. Place one inch apart on ungreased cookie sheet. Bake at 300° for 30 to 35 minutes. Remove from oven and roll in powdered sugar while still hot.
2 tablespoons sugar
1 cup all-purpose flour
1 cup finely chopped pecans
1 teaspoon vanilla
1/4 teaspoon salt
Powdered sugar
Preheat oven to 300°.
Cream 1/2 cup butter or margarine; add sugar and vanilla. Mix 1 cup flour, 1/4 teaspoon salt and 1 cup finely chopped pecans and gradually mix into butter and sugar.
Form into small rolls. Place one inch apart on ungreased cookie sheet. Bake at 300° for 30 to 35 minutes. Remove from oven and roll in powdered sugar while still hot.
Source: PDF page 219
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