Mexican Wedding Cakes

[charisstoma]

From the People of Mexico and their Food by Ann L. Burckhardt Capstone Press c.1996

Mexican Wedding Cakes
yield: 24 cookies

½ c butter
¼ c powdered sugar
1 c flour
1 c chopped pecans
1 t vanilla
powdered sugar

Preheat oven to 325 degrees. Lightly grease or cooking spray a cookie sheet.

Beat butter until soft. Blend in powdered sugar. Stir in flour, pecans and vanilla.
If dough is crumbly, work dough with your hands until it can be formed into balls.
Pinch off walnut sized pieces of dough and roll into balls. Arrange dough balls on cookie sheet in 3 rows of 4 cookies each,

Bake 18 -22 minutes. Do not brown.
While cookies are still warm but not hot, roll in powdered sugar. Cool. Roll in powdered sugar again.