Monday, December 10, 2007

Mexican Wedding Cakes

Mexican Wedding Cakes
by: Sarah Frenzel

Preheat oven: 350
Makes: 2-3 dozen
Cook Time: 20 minutes

1 cup butter
1 3/4 cups flour
1/2 cup finely chopped pecans
1/2 tsp vanilla
1/2 cup powdered sugar

1. Cream butter and sugar, work in vanilla, flour and nuts.
2. Shape into 1 inch balls
3. Bake 20 minutes
4. Let cool no longer than 1 minute and roll each ball in powdered sugar

(you can also put choc. kisses in the center if you want)

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