Serves: 5
Total Calories: 1,096
Yield: 6 dozen cookies
Preheat oven to 325°. Grease cookie sheets.
With an electric mixer, cream the butter, powdered sugar, and vanilla. Beat in the flour, salt and pecans. Roll stiff dough into bite-sized balls. Place 8 across and 9 down on a cookie sheet. Bake for 20 minutes. After cooling for 5 minutes, roll still-warm cookies in a bowl of powdered sugar. Allow to cool. Roll again to cover completely.
This Mexican Wedding Cakes recipe is from the The Recipe Hall of Fame Desserts Cookbook. Download this Cookbook today.
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