Mexican Wedding Cakes
Mexican Wedding Cakes is an easy dinner. Made with 2 sticks oleo, softened, 6 tbsp. powdered sugar, 3 tsp. vanilla, 2 c. sifted flour (measure after sifting) and 2 c. finely chopped pecans, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cream oleo and powdered sugar.
Add remaining ingredients. Mix well and store in refrigerator overnight.
The next morning, roll small dabs (size of walnuts) and place on greased cookie sheets for 15 minutes at 375Β°.
Let cool.
Roll in powdered sugar and store in airtight container.
π· Perfect Pairings
Complete your meal with these
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