Mexican Wedding Rings

This recipe comes from Sharon's mother, Esther Wilson. I'm not sure why they're called Mexican Wedding Rings; most other places I've seen them called Russian Tea Cakes.

Ingredients Instructions

  • 1/2 pound butter
  • 1/4 C powdered sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 cup chopped pecans

  1. Cream butter and sugar
  2. Add rest of ingredients and mix well.
  3. Chill
  4. Preheat oven to 375
  5. Make into 3/4 inch balls (the size of hickory nuts)
  6. Bake 15 - 20 minutes, until just starting to brown.
  7. Let cool completely.
  8. Roll in powdered sugar.