When my children were young, they were cared for by a lady we called "Aunt Cile." Aunt Cile came to the house, and not only cared for the girls, but made applesauce and cookies and lots of good foods. It was from here that I first learned about "Mexican Wedding" cookies. They are more commonly called just "Mexican Weddings."

They are also called "Snowballs," or "Russian Teacakes."

Mexican Wedding Cookies

Preheat oven to 325 degrees.

Grease or spray 2 cookie sheets

 

1 c butter
1/2 c white sugar
2 tsp vanilla extract
2 tsp water
2 c flour
1 c chopped pecans
1/2 c powdered sugar

1. In a medium bowl, cream the butter and sugar.
2. Stir in vanilla and water.
3. Add the flour and pecans, mix until blended.
4. Cover and chill for 3 hours.
5. Rolldough into balls or shape into crescents. Place on cookie sheet.

Bake for 15 to 20 minutes.

Remove from pan to cool on wire racks.

While warm, roll in powdered sugar.

Store at room temperature in an airtight container.