Name: Mexican Wedding Cakes
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
	Mexican	Cookie	20	Servings

INGREDIENTS

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

INSTRUCTIONS

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 <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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