Mexican Wedding Cookies

Makes about 4 dozen cookies

EndTextStartText

1 cup butter

1/2 cup confectioners' sugar, sifted, plus another 1/2 to 3/4 cup for coating

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups flour

1 cup finely chopped walnuts or pecans, toasted

EndTextStartText

1. Cream butter, ½ cup confectioners' sugar, salt, and vanilla until fluffy. Slowly add flour until well blended, then stir in nuts.

2. Chill dough 30 minutes to 1 hour. Roll into one-inch balls and place one inch apart on ungreased cookie sheet.

3. Bake at 375 degrees until golden, about 12-15 minutes. Remove from sheet and, while still hot, roll in remaining confectioners' sugar.

Per serving: 79 calories; 1 gram protein; 7 grams carbohydrates; 3 grams sugar; 5 grams fat; 10 milligrams cholesterol; 39 milligrams sodium; no dietary fiber.