Mexican Wedding Cakes

Mexican Wedding Cakes
Photo by Mark Thomas

Ingredients

  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 cups powdered sugar
  • 1/8 teaspoon ground cinnamon
  • 1 cup pecans
  • 16 tablespoons butter

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes. Preheat oven to 350°...

View full recipe at Epicurious

Comments

Variations on Mexican Wedding Cakes

  • Mexican Wedding Cakes
    • 1 cup (1/2 lb.) butter, at room temperature
    • 2 cups all-purpose flour
    • 2 teaspoons vanilla
    • 1 cup minced walnuts
    • 1 2/3 cups powdered sugar


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