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Mexican
Wedding Cookies
a.k.a
Brides Fingers
2 1/4 cups flour
1/3 cup sugar
1 cup butter, softened
1 teaspoon vanilla
1 Tablespoon
water
1 cup pecans, chopped fine
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In a large bowl, beat the butter for 30 seconds.
Beat in sugar, half of flour, vanilla and water until well blended.
Beat in rest of flour. Stir in nuts. Form 1-inch balls
then roll lengthwise and set on ungreased
cookie sheet. Bake for 20-25 minutes at 325 until bottoms are golden
brown brake a cookie open to make sure its done.
Remove cookies from cookie sheet and cool on rack.
Put powder sugar in a plastic bag and roll
the cookies in the powdered sugar.
Victoria
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