Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. (2 sticks) unsalted butter at room temperature
1/2 c. 10x confectioners sugar
2 c. all-purpose flour
1/4 tsp. salt
1 tsp. vanilla
10x confectioners sugar

Preparation

Beat butter with wooden spoon in a bowl until creamy. Gradually beat in sugar until smooth.
Beat in flour, salt and vanilla; mixture will be stiff.
Pinch off small pieces of dough with moistened fingers; roll into 1-inch balls.
Place 2 inches apart on ungreased baking sheets.
Bake in preheated 375\u00b0 oven for 13 to 14 minutes, until bottoms are golden.
Do not let tops brown. When done, roll in 10x sugar.