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Recipe: Mexican Wedding Cookies (with or without nuts, Woman's Day magazine, 1976)

Desserts - Cookies, Brownies, Bars
MEXICAN WEDDING COOKIES

1 cup butter or margarine, softened
1/2 cup confectioners' sugar (plus more for sifting on top)
1 teaspoon vanilla
1/4 teaspoon salt
2 cups flour

Cream butter, 1/2 cup confectioner's sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes or until firm enough to handle.

WHEN READY TO BAKE:
Shape in 1-inch balls. Place 1-inch apart on ungreased cookie sheets.

Bake in a preheated 375 degree F oven until light golden, 12 to 15 minutes. Remove to rack (close to each other) and while cookies are still warm, sift heavily with confectioners' sugar. Cool, then store airtight in cool dry place.

Before serving, sift cookies with more confectioners' sugar.

VARIATION (using nuts):
If desired, stir in 1 cup very finely chopped pecans with the flour. However, these cookies will not be so tender as plain cookies.

Makes about 48 cookies
From: Recipelink.com
Source: Recipe insert: Holiday Cookies and Candies, The Collector's Cookbook #239, Woman's Day magazine, December 1976
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