Side Pannel
Mexican Wedding Cakes
Ingredients List
- 1 c Butter
- 1/2 c Confectioner's sugar
- 1/2 ts Salt
- 2 ts Vanilla extract
- Confectioner's sugar
- 2 c Sifted unbleached flour
- 1 1/2 c Ground pecans
Directions
At medium speed beat butter & sugar until creamy. Add salt, vanilla, flour
& pecans & mix until well blended. Refrigerate dough until it is easy to
handly. Heat oven to 350. Break off pieces of dough to form 1-inch balls.
Flatten cookie bals on cookie sheet with bottom of tumbler dipped in flour.
Bake for 10-15 minutes or until golden. Sprinkle with confectioner's sugar,
remove to rack to cool. Store in air-tight container as they keep well. You
may substitute Brazil nuts or filberts for the pecans. Yields about 5 dozen
cookies.
MRS JACK W. (JO) SMITH
& pecans & mix until well blended. Refrigerate dough until it is easy to
handly. Heat oven to 350. Break off pieces of dough to form 1-inch balls.
Flatten cookie bals on cookie sheet with bottom of tumbler dipped in flour.
Bake for 10-15 minutes or until golden. Sprinkle with confectioner's sugar,
remove to rack to cool. Store in air-tight container as they keep well. You
may substitute Brazil nuts or filberts for the pecans. Yields about 5 dozen
cookies.
MRS JACK W. (JO) SMITH
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