Mexican Wedding Cakes
|Butter/Margarine||1 Cup (16 tbs) (2 Sticks)|
|Confectioners sugar||3⁄4 Cup (12 tbs) (Powdered)|
|All purpose flour||2 Cup (32 tbs)|
|Finely chopped pecans||1 Cup (16 tbs)|
|10x confectioners' powdered sugar||1 Tablespoon (10X)|
1. Beat butter or margarine until fluffy in large bowl with electric mixer at high speed. Add the 3/4 cup 10X sugar, flour and vanilla. Mix well. Blend in pecans.
2. Shape dough into 1-inch balls. Place, 1 inch apart, on cookie sheet.
3. Bake in slow oven (325°) 25 minutes, or until pale golden brown.
4. Roll in 10X sugar while still hot. Cool on wire racks; roll in sugar to coat evenly.