Mexican Wedding Cakes - cooking recipe

Ingredients

1 c. butter (do not use margarine)
1/2 c. powdered sugar
2 c. sifted plain flour
1/4 tsp. salt
1 tsp. vanilla
1 c. pecans, chopped

Preparation

Cream butter.
Add sugar gradually until smooth.
Add flour, salt, vanilla and pecans.
Blend until stiff.
Pinch off small pieces of dough and roll into balls and place on ungreased cookie sheet.
Pat down balls.
Bake at 400\u00b0 about 12 minutes or until very lightly browned.
Roll cookies in powdered sugar while warm. Yields about 4 dozen.