Mexican Wedding Cakes
  • Cooking Time: 12-15 minutes
  • Servings: 6 dozen
  • Preparation Time: 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
  1. In a large bowl, cream butter and sugar until light and fluffy.
  2. Beat in vanilla.
  3. Gradually add flour until well combined.
  4. Stir in pecans.
  5. Shape tablespoonfuls into 2-in. crescents.
  6. Place 2 in. apart on ungreased baking sheets.
  7. Bake at 350° for 12-15 minutes or until lightly browned.
  8. Roll warm cookies in confectioners' sugar; cool on wire racks.
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.