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Results 81 - 90 of 199 for mexican wedding cakes
Preheat oven to 350 degrees. Grease and flour a 9x13-inch pan. Mix first 3 ingredients; add next 3. Pour into prepared pan and bake about ...
Cream butter and 10X sugar then add flour. Mix well. Add vanilla and chopped nuts. Roll by hand in small balls 3/4" in diameter. Bake 20 to ...
Cream butter. Add sugar and vanilla. Stir into butter mixture the flour, salt and nuts. Make into small balls. Place 1 inch apart on ...
Cream butter, sugar and vanilla; add flour and pecans. Shape into small balls. Bake on ungreased cookie sheets about 20 minutes at 350 ...
Cream butter and sugar. Add flour slowly. Mix. Then add nuts and vanilla. Let chill well. Roll into balls. Bake at about 300 or 350 degrees ...
Beat sugar, soda and eggs with pineapple juice. Add flour, salt and pineapple, mix well. Bake in 13x15 pan at 350 degrees.
Cream together butter and powdered sugar. Add remaining ingredients. Form into large-sized marble shaped balls and place on greased cookie ...
Preheat at 325 degrees. Cream butter, sugar and vanilla. Blend in flour, salt and nuts until dough hold together. Shape into balls. Place 1 ...
Cream butter and sugar. Add vanilla, then flour. Mix well and add nuts. If too soft, chill overnight in waxed paper. Cut pieces with the ...
Mix all ingredients together. Preheat oven to 350 degrees and bake for 35 to 40 minutes. Frost with butter cream frosting.
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