Dottie's Mexican Wedding Cookies

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Title: 1989 Honorable Mention: Dottie's Mexican Wedding Cookies
Categories: Cookies, Holiday
Yield: 48 servings

1 c Butter, softened
1/2 c Confectioners' sugar
2 c All-purpose flour
1/4 ts Salt
1 ts Vanilla
1 c Chopped pecans
Confectioners' sugar for
Garnish

Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch

1. Heat oven to 350 degrees. Cream butter and sugar until smooth in
mixer bowl. Add flour, salt and vanilla and mix until blended. Mix in
nuts.

2. Roll teaspoon-size pieces of dough in a ball and put onto an
ungreased cookie sheet. Bake until light golden, 10 to 12 minutes.
The cookie bottoms should be golden brown. Roll cookies in
confectioners' sugar immediately after baking.

Honorable mention went to Kathleen Shelton of Marengo. These cookies
freeze well. from the Chicago Tribune second annual Food Guide
Holiday Cookie Contest December 14, 1989

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