Sunday, December 16, 2012

Mexican Wedding Cakes

Some people call them Russian Tea Cakes, others call them snowballs, but I call them Mexican Wedding Cakes because that's what my mom called them! They melt in your mouth and are soooo easy to make!

1 cup butter (I use 1/2 c. salted and 1/2 c. unsalted), softened
1/2 c. powdered sugar
2 tsp. vanilla
1/4 tsp salt
2 cups unbleached flour
1 cup finely chopped unsalted pecans
3/4 to 1 cup powdered sugar

Mix 1/2 cup powered sugar, butter, vanilla and salt until light and fluffy. Spoon flour into measuring cup, level off. Add flour, 1 cup at a time, mixing in between until well-blended. Mix in pecans.

Shape into 1-inch balls and place on an ungreased cookie sheets.

Bake at 325 degrees for 15 to 17 minutes or until set, and very slightly brown (do not allow to get browned). Allow cookies to cool for 2 minutes and then roll in powered sugar and cool for about 10 minutes on a wire rack. Roll a second time in powered sugar until well-coated. Cool completely and store in a tightly sealed canister.

 Makes 3-4 dozen cookies.

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