Mexican Tea Cakes

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Mexican Tea Cakes
1 cup butter, softened (NO substitutes)
1/2 cup powdered sugar
2 tsp vanilla extract
2-1/4 cups flour
1/4 tsp salt
1 cup pecans, finely chopped, if desired
powdered sugar
Cream the butter with the powdered sugar until well blended and smooth. Beat in the vanilla, then add the flour and salt.
Mix just until combined, but don’t mix too much. Add the nuts, if using.
Cover the dough and chill it for several hours in the refrigerator.
When ready to bake, let the dough stand at room temperature for about 30 min.
The dough will be really hard from being chilled.

Preheat the oven to 400°.
Form the dough into 1-inch balls and place on an ungreased cookie sheet.
Bake the cookies for 8-12 min. The cookies should not brown on the top, or just be very pale gold on the tops, but be light golden on the bottom.
Immediately take the cookies, one at a time, off the hot cookie sheet and drop into a shallow bowl full of powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll them again in powdered sugar to coat.
Store in an airtight container at room temperature up to 1 week, if they last that long!

Makes 48

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