December 6, 2010

Mexican Bridal Cakes

Here's another one of my mother in-law's recipes. (I have to make my husband's favorite recipes, you know.) They're a little scary to make the first time. The dough will be crumbly. That's okay. You will have to work with the dough to make balls. That's okay. Just relax. They'll be good.

 Mexican Bridal Cakes

Printable version

1 cup butter, softened
3/4 cup sugar
1 tsp vanilla
2 cups flour
1 cup pecans, very finely chopped (a food processor works well for this)
dash salt
2 cups powdered sugar

Mix all ingredients, except powdered sugar, together until mixed well and crumbly.  Make tiny balls (about the size of a large marble) and place on ungreased cookie sheet.  Bake in a preheated oven at 325° for 20 minutes, or until the bottoms of the cookies are light brown.  Pour powdered sugar in gallon-size Ziploc bag, set aside.  Transfer cooked cookies on cooling rack.  When cookies are almost cool, place in bag with powdered sugar, a few at a time.  Shake to cover cookies in powdered sugar.

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