Mexican Wedding Cakes - cooking recipe

Ingredients

2 c. flour
2 sticks softened butter
1/2 c. sugar
2 tsp. vanilla
1/4 tsp. salt (optional)
1 c. finely chopped pecans
confectioners sugar (10x)

Preparation

In a large bowl, mix first 5 ingredients together with a mixer on low speed, until just blended. Increase speed to medium and beat for 4 minutes. Stir in pecans. Wrap and refrigerate about 2 hours. Roll into 1-inch balls and place 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light brown at 350\u00b0.
Cool slightly and roll in confectioners sugar.
Yields about 5 dozen.