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1989 Honorable Mention: Dotties Mexican Wedd

Ingredients:

1 cup butter, softened
1/2 cup confectioners' sugar
2 cup all-purpose flour
1/4 tsp salt
1 tsp vanilla
1 cup chopped pecans
1 confectioners' sugar for
1 garnish

Instructions:

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

Servings: 48

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