Mexican Wedding Cookies

• 1 lb. soft unsalted butter
• 1 c. powdered sugar
• 2 Tbsp. vanilla
• 1 tsp. salt
• 2 c. finely chopped pecans
• 5 c. sifted pastry flour
• Powdered sugar for dusting

1. Preheat oven to 350u0b0.
2. Beat butter and powdered sugar in mixer until light and fluffy.
3. Add vanilla, salt and pecans.
4. Remove from mixer and stir in pastry flour by hand being careful not to overmix.
5. Form into football shapes about the size of small walnuts and place on a buttered cookie sheet.
6. Bake 10 - 12 minutes or until just beginning to get the slightest bit colored on the bottom.
7. Remove upon the first sign of color and set on a rack to cool.
8. When cool enough to touch, place in a bowl with powdered sugar on top and bottom and toss gently.
9. Occasionally toss with sugar while cooling, trying to get as much sugar as possible to stick.
10. When cold, place cookies in airtight container and cover until read to serve.
11. Yield:
12. 50 cookies.

butter, powdered sugar, vanilla, salt, pecans, pastry flour, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=47025 (may not work)