Title: Mexican Wedding Cakes
Categories: Cookie
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 , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.