Mexican Wedding Cakes
Yield: 20 Servings
1 c Butter 1/2 c Confectioner's sugar 1/2 ts Salt 2 ts Vanilla extract Confectioner's sugar 2 c Sifted unbleached flour 1 1/2 c Ground pecans At medium speed beat butter & sugar until creamy. Add salt, vanilla, flour & pecans & mix until well blended. Refrigerate dough until it is easy to handly. Heat oven to 350. Break off pieces of dough to form 1-inch balls. Flatten cookie bals on cookie sheet with bottom of tumbler dipped in flour. Bake for 10-15 minutes or until golden. Sprinkle with confectioner's sugar, remove to rack to cool. Store in air-tight container as they keep well. You may substitute Brazil nuts or filberts for the pecans. Yields about 5 dozen cookies. MRS JACK W. (JO) SMITH From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.