Mexican Wedding Cakes
|Margarine||1 Cup (16 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Confectioners sugar||2 Tablespoon|
Preheat oven to 350°F.
Beat margarine until fluffy in large bowl with electric mixer at high speed.
Add the 3/4 cup sugar, flour and vanilla.
Blend in pecans at medium speed.
Shape dough into 1 inch balls.
Place 1 inch apart on cookie sheet.
Bake 25 minutes, or until pale golden brown.
Roll in confectioners' sugar while still hot.
Cool on wire racks; roll in sugar again to coat evenly.
Store in tightly covered tin with wax paper between layers.