Monday, August 9, 2010

Pecan Cocoons (our version of mexican wedding cookies or snowballs)

4 heaping Tablespoons sugar

1 ¼ sticks butter

2 cups all-purpose flour

1 Tablespoon vanilla

1Tablespoon water

1 to 2 cups chopped pecans

Cream together butter and sugar; add remaining ingredients. Roll into small ball shapes. Bake at 200-250° for 30 minutes until done. Roll into powdered sugar.

Yum, yum, yum! Not sure where this recipe originated, but we have been baking them for years!