Mexican Wedding Cookies

• 2/3 cup nuts (pecans, almonds, or walnuts)
• 1 cup unsalted butter, room temperature
• 1/4 cup confectioners' (powdered or icing) sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• Topping: 1 cup powdered (icing or confectioners) sugar, sifted

1. Preheat oven to 350 degrees. Mix together 1 cup butter and 1/4 cup confectioner's sugar for about 2 minutes, until light and fluffy.

2. Stir in 1 teaspoon of vanilla flavoring.

3. Stir in 1/4 teaspoon of salt and gradually stir in your 2 cups of all-purpose flour.

4. Mix in 2/3 cups of nuts.

5. Refrigerate dough until firm. When firm, roll into little balls (a little more than a teaspoon size) and flatten or make them into little crescent shapes. Place on a cookie sheet sprayed with nonstick spray.

6. Bake at 350 degrees for 12-20 minutes, until cookies are brown around edges. (It took about 20 minutes in our oven, but original recipe called for 12-15 minutes.

7. Let cool for 5 minutes, then roll in sifted confectioner's sugar. You can roll it twice if you want them well-covered. Store in an air tight container. Makes approximately 2 dozen cookies.