Mexican Wedding Cakes
2 cups butter (no substitutes), softened
1 cup confectioners' sugar
4 cups all-purpose flour
1 teaspoon vanilla extract
1 cup finely chopped pecans
Additional confectioners' sugar
In a mixing bowl, cream butter and sugar. Gradually add flour; mix well. Beat in vanilla. Stir in pecans. Shape tablespoonsful into 2-inch crescents. Place 2 inches apart on ungreased baking sheets. Bake at 350 for 12 to 15 minutes or until lightly browned. Roll warm cookies in confectioners' sugar; cool on wire racks. Yield: about 6 dozen.