Mexican Cookies

• 2 cups (475 ml) butter or shortening
• 2 cups (475 ml) powdered sugar
• 1 tbsp (15 ml). vanilla
• 4 cups (950 ml) sifted cake flour (or regular flour)
• 1 pinch salt
• 1 cup (225 ml) chopped pecans or walnuts

1. Cream butter, sugar, and vanilla until fluffy.
2. Add flour and salt and blend.
3. Fold in nuts.
4. Place tbsp full on cookie sheet.
5. Pat down or press with fork.
6. Bake at 350 degrees (175 C.) for 15 to 20 minutes.

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

Taken from online-cookbook.com/goto/cook/rpage/0009C4 (may not work)