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Key ingredients in Mexican wedding cakes are pretty basic. Most recipes like this one call for butter, powdered sugar, flour, salt, vanilla and some type of ground nut. You can use almonds, pecans or even macadamia nuts depending on your personal preferences.
This recipe for Mexican wedding cakes was featured on South Your Mouth! These cookies are very easy to make and they melt in your mouth! You can make them with large or small chunks of pecans. I prefer finely chopped pecans for a more smooth texture.
There are so many other names for Mexican wedding cakes! For some reason these cookies go by a number of different names. I’ve heard people call them: Pecan Sandies, Butterballs, Snowball cookies, Polvorones, Russian Tea Cakes, Swedish Tea Cakes, Moldy Mice (kinda weird ha ha).
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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