Mexican Wedding Cookie

Here's another alternative Mexican Wedding Cookie recipe from "The Complete Book of Mexican Cooking" by Elisabeth Lambert Ortiz
 
2 cups flour
3/4 cup sifted confectioners sugar
1 cup finely chopped pecans
salt
1 tsp. vanilla extract
1/2 lb. butter, softened
 
Mix together the flour, 1/2 cup of the sugar, the nuts and a pinch of salt. Stir in the vanilla extract. Work the butter in to the mixture until it forms a cohesive ball, then shape the dough into small
patties. Lightly oil a large baking sheet and place the patties on it. Bake them in a preheated 350 degree oven for 30 minutes or until the patties are delicately brown.
 
Lift the cookies off the baking sheet and cool them slightly on a wire rack. Dust them thickly with the remaining confectioner's sugar.
 
 
****
Dammit Jeb, I'm as Amish as the next guy, but if we don't take
out that sub, there won't be a Pennsylvania to go home TO!
--my son, Eric.
***
Rev. Mutha Tarla Star ://www.ionet.net/~bmyers/homepage.html

Source:

From: bmyers@ionet.net (TarlaStar) Subject: Re: Russian Tea Cakes (aka Mexican Wedding Cookies) Date: 10 Jul 1996 00:00:00 GMT Message-ID: <4s0pmr$ied@ionews.ionet.net> references: <4rokgi$q5u@news-f.iadfw.net> organization: Little Sisters of the Perpetually Juicy newsgroups: alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.food,rec.food.baking