Mexican Wedding Cookies/Butterballs

Ingredients

1 stick of unsalted butter

2 level Tbs. sugar

1 C flour

½ C chopped pecans

1 Tbs. vanilla

¼ tsp. salt

Powdered sugar for rolling the baked cookies

Directions

Cream butter and sugar. Add flour and nuts alternately, then the vanilla and salt. Shape into small balls and place on a lightly greased cookie sheet. Put in a cold oven and set the temperature to bake at 300°F for 15 minutes. Bottoms of cookies should be lightly browned. While still warm from the oven, roll the cookies in powdered sugar and set them on a rack to cool. Be very careful because they are fragile. I roll them 3-4 times as they cool because the powdered sugar melts into the cookie. These cookies can be stored in a tin for several weeks. They are popular at Christmas in addition to weddings.