---------- Recipe via Meal-Master (tm) v8.05
  
       Title: 1989 Honorable Mention: Dottie’s Mexican Wedding Cookies
  Categories: Cookies, Holiday
       Yield: 48 servings
  
       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
  
     Preparation time: 15 minutes Baking time: 10 to 12 minutes per batch
   
      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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