Mexican Tea Cakes - cooking recipe

Ingredients

1 c. butter or margarine, softened
1 1/2 c. confectioners sugar, divided
1 Tbsp. water
1 tsp. vanilla extract
2 1/4 c. sifted all-purpose flour
3/4 c. pecans, chopped fine

Preparation

Preheat oven to 400\u00b0.
Beat butter and 1/2 cup confectioners sugar in large mixer bowl until light and fluffy.
Add water and vanilla.
Gradually add flour and nuts, beating until well mixed. Refrigerate until firm, about 30 minutes.
Roll dough into 1-inch balls.
Place 1-inch apart on ungreased cookie sheets.
Bake 10 minutes or until lightly browned on bottom.