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1989 Honorable Mention: Dottie's Mexican Wedding Cookies

Author/Submitted by: Kathleen Shelton of Marengo, Chicago Tribune second annual Food Guide Holiday Cookie Contest December 14, 1989
Servings: 48
Categories: Cookies / Desserts

Ingredients:
1  cup  Butter, softened
1/2  cup  Confectioner's sugar
2  cups  All-purpose flour
1/4  teaspoon  Salt
1  teaspoon  Vanilla
1  cup  Chopped pecans
    Confectioner's sugar, for garnish
   

Directions:
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 confectioner's sugar immediately after baking.

Honorable mention went to Kathleen Shelton of Marengo. These cookies freeze well.


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