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Title: 1989 Honorable Mention Dottie'S Mexican Wedding Cookies
Yield: 48 Servings

Ingredients

      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
      1    confectioners' sugar for
      1    garnish

Instructions

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
Posted to MM-Recipes Digest V3 #340

From: Linda Place

Date: Thu, 12 Dec 1996 01:07:01 +0000

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