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2002 Cookie Exchange - Mexican Wedding Cookies by

Source: Jean Bailey


1 c. margarine or butter, softened
3/4 c. powdered sugar
2 c. sifted all-purpose flour
1 t. vanilla
1 c. finely chopped pecans
Powdered sugar


Beat margarine or butter until fluffy. Gradually add sugar, flour, and vanilla. Mix well. Blend in pecans. Shape dough into 1-inch balls, or make some of them into crescents. Place on ungreased cookie sheets about 1 inch apart. Bake in slow oven at 325 degrees F. for 25 minutes, or until pale golden brown. Roll in additional sugar while still hot. Roll in sugar again. Cool. Makes about 4 dozen.

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