These cookies are commonly referred to as Mexican Wedding Cookies; their taste is similar to a sand tart cookie. This cookie can also be used to create unique Easter cookies, all the colors of Easter Eggs. See below for instructions.
In a medium glass bowl, use a hand mixer to cream the softened butter and sugar until creamy. Add the salt and vanilla.
Gradually add the flour and mix well. At this point, you may have to use your hands to manipulate the dough. Mix in the chopped pecans.
Roll into balls about the size of a quarter and place on an ungreased cookie sheet (you may press down the cookie some or leave as a ball to bake). Bake 10 to 12 minutes in a 350 degree oven or until light golden brown. Do not overbake. Set aside to cool.
Roll the cookie in powdered sugar, coating completely. Store in an airtight container.
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