Mexican Wedding Cakes Name: patti osteen Base: retired Recipe: Mexican Wedding Cakes *********************************************************** 1-1/3-cups Butter Flavor Shortening, 2/3-cup confectioners sugar, 1/2-teaspoon vanilla extract, 1/2-teaspoon almond extract, 2-1/4-cups All-Purpose Flour, 1/8-teaspoon salt, 1-cup finely chopped pecans, Additional confectioners' sugar, *********************************************************** In the bowl of combine Shortening, confectioners’ sugar, vanilla and almond extracts; beat until light and fluffy. Add flour, salt and pecans; mix well. Cover and refrigerate at least 2 hours. Preheat oven to 325°F. Shape dough into 1-to 1&1⁄2-inch balls. Place 2 inches apart on ungreased baking sheets. Bake 25 minutes or until edges of cookies are light brown. Roll warm cookies in confectioners’ sugar. Remove to cooling rack.