Weddingbee boards

Mexican wedding cakes

1 c butter

1/2 c sugar

2 tsp vanilla

2 tsp water

2 c flour

1 c chopped pecans

1/2 c powdered sugar

Cream butter and sugar together. Stir in vanilla and water. Add flour and pecans; mix until blended. Cover and chill 3 hrs.

Preheat 325 degrees.

Shape dough into balls. Place on ungreased cookie sheet and bake 15-20 mins. Remove cookies from pan to cool. When cookies are cooled off, roll in powdered sugar. Store at room temperature in an airtight container.

Red Velvet cookies

1 box red velvet cake mix

2 eggs

1/3 c oil

Mix all ingredients together. Roll into balls and place on lightly greased cookie sheet. Flatten the dough slightly. Bake 375 degrees until tops start to crackle (8-10 mins).

Homemade cream cheese icing on top is optional.

1 8oz pkg cream cheese, softened

1 stick butter (don't use margarine)

2 tsp milk

1 tsp vanilla

4 c powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer on low speed until smooth. Gradually add in powdered sugar, one cup at a time, until smooth.