Mexican Wedding Cakes
2 cups butter, softened
1 cup confectioners' sugar
4 cups all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional confectioners' sugar
In a large bowl, cream butter and sugar until light and fluffy.
Beat in vanilla.
Gradually add flour until well combined.
Stir in pecans.
Shape tablespoonfuls into 2-in. crescents.
Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 12-15 minutes or until lightly browned.
Roll warm cookies in confectioners' sugar; cool on wire racks.
Pairs Well With
I love this cookie! It's my favorite and no one makes it like mom. The velvety cookie and the sweet powdered sugar makes this cookie a real treat.
It's not my recipe, it's pretty well known, but I wanted to add it anyway.
This particular recipe was from "Taste Of Home" magazine.