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Mexican Wedding Cakes

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Member since 2008

Serves 6 dozen | Prep Time 15 minutes | Cook Time 12-15 minutes


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.

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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.

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