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Mexican Wedding Cookies
For a tasty variations substitute the vanilla with crme de cacao (chocolate flavored liqueur) or crme de cafe (coffee flavored liqueur).

type: refrigerator, formed
makes: 4 dozen

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 teaspoon salt
2-1/4 cups all-purpose flour
1 cup chopped pecans
powdered sugar

Preheat oven to 300F.
Lightly grease cookie sheets or line with parchment paper.
Cream butter and sugar until light and fluffy.
Beat in vanilla and salt.
Gradually add flour.
Fold in pecans.
Cover and chill 2 hours.
Roll dough into walnut size balls and place on cookie sheets about 2" apart.
Bake 25-35 minutes or until set but not brown.
Roll warm cookies in powdered sugar and place on wire racks to cool.
When cookies cool dust with additional powdered sugar.

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Reviews/Comments:

B. Parker
The recipe worked well, easy to understand and they are very good. Similar to Russian Tea Cakes, but not quite as rich. Would definitely make them again.