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Mexican Wedding Cakes (Pecan Butter Balls): Submitted by: Marguerite Martin | Date Added: 13 Sep 2011
Listed in: Sweets / Cookies & Brownies

1 cup pecans
1 cup butter, at room temperature
teaspoon salt
cup powdered sugar
2 teaspoons vanilla
2 cups flour

13 cup powdered sugar (as needed)

Cooking Instructions

Bob loves these cookies! The coating is sweet but the cookie isn't so much, emphasizing the nice nuttiness.

Makes about 3 dozen.

1) Preheat oven to 350F. Spread 1 C. coarsely chopped pecans on baking sheet and toast for 5-8 minutes. Set aside to cool. Grind or chop very finely but not powdery or oily.

2) Using a mixer, beat 1 cup unsalted butter with tsp. salt, cups powdered sugar and 2 tsp. vanilla. Beat until very fluffy. Gradually beat the pecans into the butter mixture. Then beat in 2 cups flour.

3) Pull off pieces of the dough and roll into 1-inch balls. It's important that these aren't larger than 1-inch and that they are balls, otherwise they melt into puddles. Place on parchment lined baking sheet. Bake 1 sheet at a time, in upper third of the oven for 12 - 15 minutes until faintly tinged with brown.

4) Place on wire racks and let cool slightly. Then roll balls in powdered sugar.

Based on recipe from Joy of Cooking Christmas Cookies book, 1996

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