mexican wedding cakes

From the kitchen of: unknown.

• 1 pound soft unsalted butter
• 1 cup powdered sugar
• 2 tablespoons vanilla
• 1 teaspoon salt
• 2 cups finely chopped pecans
• 5 cups sifted pastry flour
• Powdered sugar for dusting

Preheat oven to 350 degrees. Beat butter and powdered sugar in mixer until light and fluffy, about 10-15 minutes. Add vanilla, salt and pecans. Remove from mixer and stir in pastry flour by hand being careful not to overmix. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet. Bake 10-12 minutes or until just beginning to get the slightest bit colored on the bottom. Remove upon the first sign of color and set on a rack to cool. When cool enough to touch place in a bowl with powdered sugar on top and bottom and toss gently. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick. When cold, place cookies in airtight container and cover until ready to serve.

Yield: 50 cookies