Mexican Wedding Cakes
List of Ingredients
1 cup butter, softened
3/4 cup powdered sugar
1/2 teaspoon almond extract or 2 teaspoons vanilla
1 3/4 cups flour
1/4 teaspoons salt
1 cup oatmeal (quick cooking, but uncooked)
1/2 cup finely chopped pecans (I have used walnuts, almonds,pistachios, chestnuts, anything but peanuts and with very good results) powdered sugar, for dusting Recipe
Heat oven to 325 degrees. Beat butter, sugar,and extract till well blended. Stir in oatmeal and pecans. Using level tablespoonfuls, shape dough into walnut size balls or crescents. Bake on ungreased cookie sheet, 14-17 minutes or till bottoms are light golden brown. Remove to wire rack. Let cool for a minute or two or till they're able to be handled. Then place powdered sugar in paper bag and shake gently to coat. Cool completely. Store in airtight containers, can be frozen for up to 8 weeks. Makes about 3 dozen
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