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