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COOKIES - Mexican Wedding cookies
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| 1/2 c | powdered sugar |
| 1 c | butter, softened |
| 2 tsp | vanilla |
| 2 c | flour |
| 1 c | finely chopped pecans |
| 1/4 tsp | salt |
Heat oven to 325. In lg bowl, beat 1/2 c powdered sugar, butter and vanilla until light and fluffy. Stir in flour, pecans and salt; mix until dough forms. Shape into 1-inch balls.
Place 1-inch apart on ungreased cookie sheets. Bake 15-20 minutes or until set but not firm.
Immediately remove from cookie sheets.
Cool slightly; roll in powdered sugar. Cool completely, re-roll in powdered sugar.
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