1989 honorable mention: dottie's mexican wedding cookies

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
           Confectioners' sugar for
           Garnish
 

  
     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
 
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