Mexican Wedding Cookies

Ingredients

• 1/2 cup powdered sugar
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1/2 cup finely chopped pecans
• 1/2 cup mini chocolate chips
• 1/4 teaspoon salt
• powdered sugar

Preparation

1. Preheat oven to 325°F.
2. On a cookie sheet, toast the pecan pieces at 325°F for 10 minutes.
3. In a large bowl, combine 1/2 cup powdered sugar, butter and vanilla. Blend well. Stir in flour, toasted nuts, chocolate chips and salt until dough holds together.
4. Shape dough into 1" balls and place 1" apart on ungreased cookie sheets. Bake for 15-20 minutes until set, but not brown. Immediately remove from cookie sheets.
5. Cool slightly and roll in powdered sugar. Cool completely and reroll in powdered sugar.
6. Makes approximately 3 dozen cookies.