Yield: 48 Servings
|1 cup||Butter, softened|
|½ cup||Confectioners' sugar|
|2 cups||All-purpose flour|
|1 cup||Chopped pecans|
|Confectioners' sugar for|
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