Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. butter, softened
3/4 c. sugar
green food coloring
2 c. sifted flour
1 tsp. vanilla
1 c. pecans, ground

Preparation

Cream butter; add sugar and cream until light and fluffy.
Add food coloring to tint a pale green.
Add flour, vanilla and pecans, mixing well.
Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheet.
Bake in 325\u00b0 oven for 18 to 20 minutes.
Remove from pan and roll in confectioners sugar while warm.
Makes 4 to 5 dozen.
Store in loosely covered container. Best eaten within a day or two.