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Mexican
Wedding Cakes
| 2 cups flour
½ cups confectioner's sugar 1 cup butter, softened dash salt 1 cup pecans, chopped fine 1 tsp vanilla Beat together butter and sugar until light. Mix in flour, nuts, salt and vanilla. If dough is too soft to form into balls, chill in refrigerator for half and hour. Roll into 1 inch balls, place on cookie sheet and bake at 350° F. for about 30 minutes, or until cookies are a light golden brown. Let cool slightly, then coat with confectioner's sugar. Makes 2-3 dozen. |
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