Ingredients
-
1
-
1/2
-
1 3/4
-
1/2
-
1
-
1
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Powdered Sugar Mexican Wedding Cakes,Innocent looking mounds of powdered sugar seem to explode in your mouth. Terrific light and crisp texture.,I’d give this 0 stars if I could. I am so aggravated. After getting my family all excited about how wonderful Mexican Wedding Cakes are, I searched around and decided to try this recipe. I followed the recipe to the T and as they baked the round balls flattened out to flat cookies! I nearly cried. I did some research and nearly every other recipe for Mexican Wedding Cakes had at least 2 cups of flour, not the 1 3/4 cups this one has! I was so disappointed. These are NOT the cookies I was hoping for or have ever had before. Keep looking until you find a recipe with more flour. Grrr!,No, I won’t be using this recipe. I followed it exactly and the cookies flattened out. Even when I practically froze them. I am wondering if the flour ratio could be off. The way I scoop my flour into the cup and measure could be it. But scooping into the cup is how it should be done. Sorry, tasty, yes, like your picture, no.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Place Pecans on a Cookie Sheet and Toast For About 5 Minutes, Stirring Occasionally, Until Lightly Browned. |
|
3
Done
|
Cool Pecans Completely Before Proceeding. |
|
4
Done
|
in the Food Processer (preferred) -----------. |
|
5
Done
|
Process Pecans, Salt and Sugar Until Pecans Are Ground Very Fine. |
|
6
Done
|
Cut the Butter in Chunks and, With the Motor Running, Add. |
|
7
Done
|
Process Until Smooth and Creamy. |
|
8
Done
|
Scrape Down Bowl, Add Vanilla and Pulse. |
|
9
Done
|
Add Flour and Salt, Pulse Until It Starts to Clump. |
|
10
Done
|
or in the Mixer-------------. |
