Mexican Wedding Cakes

Name: Mexican Wedding Cakes
Ingredients: 1 cup margarine (softened); 1/2 cup powdered sugar (sifted); 1 teaspoon vanilla; 2 1/4 cups flour; 1/4 teaspoon salt; 3/4 cup finely chopped pecans

A cookies & candy favorite from the Martell family cookbook, shared by Judy Fredericks Martell.

Prep Not listedCook Not listedTotal Not listedYield not listed

Method

Make something worth remembering.

Method

Mix together the margarine, sugar, and vanilla. Add the flour and salt and mix well.
Add the pecans and mix well. Chill the dough. Roll into 1" balls. Place on an ungreased baking sheet. Bake at 400°Fs for 10 - 12 minutes until set, but not brown. Cool and roll in powdered sugar.

Family note

What makes this ours

This recipe came from Aunt Bonnie in 1956.

JFRecipe contributed byJudy Fredericks Martell