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Mexican Wedding Cookies

These rich, buttery cookies are a nice addition to a tea cookie assortment and as an accompaniment to ice cream.

Oven Temperature: 325F Baking Time: 20 minutes

Yield: 36 small cookies

2 cups sifted all-purpose flour
¼ cup sugar
½ teaspoon salt
½ pound butter
2 teaspoons vanilla extract
2 cups finely chopped nuts, preferably pecans
Confectioner’s sugar

5. Preheat oven to 325F.

6. Sift together flour, sugar and salt.

7. Mix butter into the dry ingredients in a large bowl. Add the vanilla and nuts and mix well.

8. Shape dough into ½” balls or into small crescent shapes.

9. Place 1” apart on a lightly greased baking sheet. Bake for about 20 minutes, or until lightly browned. While still warm, dust with confectioner’s sugar.

Variation: Decorate with powdered sugar frosting.

Maximum Recommended Freezer Storage: 8 months

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