Mexican Wedding Cakes
|Sweet butter||1⁄2 Cup (8 tbs), softened|
|Unsifted all purpose flour||1 Cup (16 tbs)|
|Confectioners sugar||1 1⁄4 Cup (20 tbs)|
|Ground pecans||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Preheat oven to 350° F.
Beat butter until light and creamy.
Thoroughly mix flour with 3/4 cup sugar; add to butter and blend until consistency of coarse crumbs.
Add pecans and vanilla to form a smooth dough.
Roll into 1-inch balls; place on ungreased cookie sheet and bake 10 to 12 minutes, or until cookies are very lightly browned.
Roll in remaining powdered sugar while warm.
Cool on wire rack.