Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. butter (1/2 lb.)
1/2 c. powdered sugar
1/2 tsp. vanilla
1 3/4 c. flour
1/2 c. chopped nuts

Preparation

Cream butter and sugar.
Work in vanilla, flour and nuts. Shape into small balls and place on ungreased sheets.
(If dough is too sticky, place in refrigerator until chilled.) Bake at 350\u00b0 for 20 minutes.
When cool, roll in confectioners sugar.
Add a little more flour to dough, if needed.