Mexican Wedding Cakes

Oh so simple and oh so good. Every once in awhile I get a craving for these. These make great gifts during the Holidays or whenever you feel like sharing a little love.

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Mexican Wedding Cakes

4 dozen

1 cup butter, salted
1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. almond extract

2 cups all purpose flour

1/2 tsp. salt

1 cup raw pecans, toasted then coarsely ground

extra powdered sugar for dusting, about a cup

Preheat oven to 350* F. Beat butter in a large bowl using an electric mixer until light and fluffy. Add the 1/2 cup powdered sugar and extracts. Beat in flour and salt then pecans. At this point you can wrap and chill to make rolling easier. I never chill mine though as they seem to roll just fine. Place the extra powdered sugar in a pie dish and set aside. Roll dough by about two teaspoons or so into balls. Place onto a parchment paper lined cookie sheet about an inch apart. (I get 24 balls to a sheet) Bake at 350 for about 12-15 minutes until set and just starting to turn a pale golden color on top. Do not over cook these or you will end up with a crumbly mess! Cool 5 minutes on cookie sheets. Gently toss warm cookies in the powdered sugar to coat completely then place on a cookie rack to cool completely. Reroll cookies in powdered sugar. Store airtight at room temperature.

Seven Layer Brownie Bars

Although I don't usually use boxed brownie mixes this one was on sale and I just couldn't resist. Who doesn't like Ghirardelli chocolate anyway? Just a note... if you are on a diet or watching your sugar intake quietly turn around and run like hell 'cause this one will ruin everything you have been trying hard to achieve. : ) For those who believe dessert is a necessity of life..... enjoy!

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Seven Layer Brownie Bars

1/2 cup (1 stick) butter, melted
1 box Ghirardelli Double Chcocolate Brownie Mix
1 cup shredded coconut (I toasted mine)
1 cup butterscotch chips
1 cup Ghirarardelli Semi-Sweet Chocolate Chips

1 cup chopped pecans
1-1/4 cups (14 oz. can) sweetened condensed milk

Preheat oven to 350* F. Coat bottom of a 9x13x2-inch pan with melted butter. Sprinkle brownie mix over butter. Top with coconut, butterscotch chips, chocolate chips and pecans. Drizzle with sweetened condensed milk. Bake 30-35 minutes or until edges are bubbly. Cool thoroughly before cutting. Makes 24, 2-inch bars.