Mexican Wedding Cookies

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1 stick (4 ounces) butter, room temperature
pinch salt
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup flour
1 cup (4 ounces) finely chopped pecans


Preheat oven to 375 degrees. In mixer, cream butter, salt, vanilla, and 3 tablespoons of the powdered sugar until smooth and fluffy. Add flour and pecans, mix for 1 minute. Form small 1-inch balls of dough and place 1-inch apart on baking sheet. Bake for 15 minutes until lightly browned. Cool COMPLETELY! Store in air tight container.

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