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You may know this cookie by many names: Mexican wedding cakes, Russian tea cakes, snowball cookies and butterballs are all names associated with these delicious, round cookies covered in powdered sugar. The history of Mexican wedding cakes is largely unknown.
I have made Mexican Wedding Cookies for more than half my life. It was taught to me by my Auntie Nacia when I was in high school. I use powdered sugar instead of granulated sugar. I have used one teaspoon vanilla extract, real not imitation, and one teaspoon almond extract.
SIFT TOGETHER flour, soda, and sugar, and then add pecans. Next add slightly beaten eggs and the crushed Pineapples. Pour batter into a 9×13 cake pan that has been greased and flour. Bake 40 minutes at 350 degrees; cake will be dark. While cake is still hot, using a fork punch holes in top of cake.
PER SERVING % DAILY VALUE SIFT TOGETHER flour, soda, and sugar, and then add pecans. Next add slightly beaten eggs and the crushed Pineapples. Pour batter into a 9×13 cake pan that has been greased and flour. Bake 40 minutes at 350 degrees; cake will be dark. While cake is still hot, using a fork punch holes in top of cake.
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