Advertisement

Stephanie's Mexican Wedding Cakes

Time 50 minutes
Yields Makes about 50 cookies
Stephanie’s Mexican Wedding Cakes
1

Preheat the oven to 350 degrees.

2

Cream the butter, sugar and vanilla. Stir in half of the flour, then add the water or brandy. Stir in the rest of the flour and the chopped pecans until blended. Roll the dough into 3/4-inch balls and place them 1 inch apart on a greased baking sheet.

3

Bake on the middle rack of the oven until lightly browned, 10 to 12 minutes. Cool slightly and toss in powdered sugar.


Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.