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Mexican Wedding Cookies

2 sticks (1/2 lb) butter
4 Tbsp. sugar
2 tsp. vanilla
2 cups self-rising flour
2 cups chopped pecans

Cream butter and sugar. Add remaining ingredients and mix well.

Roll into small balls and place 2 inches apart on lightly sprayed cookie sheet.

Bake at 350° for 30 minutes or until golden brown.

Dip in powdered sugar while hot and again when cooled.

Makes about 2 1/2 dozen.



Posted: July 12, 2010 



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