Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. butter
3/4 c. powdered sugar
1 tsp. vanilla
2 c. flour
2 c. walnuts or pecans, finely chopped

Preparation

Cream butter, 1/4 cup of powdered sugar and vanilla with a spoon.
Blend in flour.
Gradually mix in nuts.
Shape into 3/4-inch balls, rolling in palms.
Place about 1/2-inch apart on ungreased cookie sheet.
Bake in oven at 325\u00b0 for 30 minutes until light brown.
Then move to wire rack.
Still warm, roll in powdered sugar.
Cool.
Roll again.
Store in container.
Yields 3 1/2 dozen.