Mexican Wedding Cakes - cooking recipe

Ingredients

3/4 c. butter
1/4 c. powdered sugar
1 1/2 c. finely chopped pecans
1 1/2 tsp. vanilla

Preparation

Cream butter with sugar until light and fluffy.
Add remaining ingredients.
Shape into 1-inch balls.
Place on greased cookie sheets 2 inches apart.
Flatten slightly with bottom of a glass dipped in powdered sugar.
Bake at 300\u00b0 for 20 to 25 minutes, or until light brown.
Roll in additional powdered sugar while warm. Sprinkle with more sugar after cooled.