Mexican Wedding Cakes - cooking recipe

Ingredients

2 sticks oleo, softened
6 Tbsp. powdered sugar
3 tsp. vanilla
2 c. sifted flour (measure after sifting)
2 c. finely chopped pecans

Preparation

Cream oleo and powdered sugar.
Add remaining ingredients. Mix well and store in refrigerator overnight.
The next morning, roll small dabs (size of walnuts) and place on greased cookie sheets for 15 minutes at 375\u00b0.
Let cool.
Roll in powdered sugar and store in airtight container.