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Mexican Wedding Cakes

Ingredients

  • 2 cups butter, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour
  • 1 cup finely chopped pecans
  • Additional confectioners’ sugar

Directions

  • Preheat oven to 350°. Cream butter and 1 cup confectioners’ sugar until light and fluffy; beat in vanilla. Gradually beat in flour. Stir in pecans.
  • Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets.
  • Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners’ sugar while warm; cool on wire racks.

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