Mexican Wedding Cakes - cooking recipe

Ingredients

1/2 c. powdered sugar
1 c. butter or margarine, softened
2 tsp. vanilla
2 c. all-purpose flour
1 c. finely chopped or ground almonds or pecans
1/4 tsp. salt
powdered sugar

Preparation

Heat oven to 325\u00b0.
In large bowl beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy.
Stir in flour, almonds and salt; mix until dough forms.
Shape into 1-inch balls.
Place 1 inch apart on ungreased cookie sheets.
Bake at 325\u00b0 for 15 to 20 minutes or until set but not brown.
Immediately remove from cookie sheets.
Cool slightly; roll in powdered sugar.
Cool completely. Re-roll in powdered sugar.
Yield:
5 dozen cookies.