Mexican Wedding Cookies

• 1 c butter, softened
• 1 1/2 c confectioners’ sugar plus more as needed
• 2 c flour
• 1/4 t salt
• 1 c chopped walnuts, hazelnuts, pecans, or almonds
• 1 t vanilla

1. Beat butter till light and fluffy.
2. Cream with 3/4 c of the confectioners’ sugar.
3. In a bowl, combined flour, salt, and nuts.
4. Add the dry ingredients to the butter mixture and mix just till combined.
5. Add vanilla.
6. Form dough into disk, wrap in plastic, and refrigerate half-hour to 2 days, or freeze for later.
7. Preheat oven to 350.
8. Make dough into 1″ balls and put on ungreased banking sheets.
9. Bake till tops are just turning brown and bottoms are golden brown = 10-12 minutes.
10. Put remaining sugar in pie plate.
11. When cookies are just cool enough to handle, roll each in sugar then transfer to rack to cool.
12. When cooled, roll in sugar again.