Mexican Wedding Cakes

       Yield: 6 servings
       1 c  Butter, room temperature
     1/2 c  Powdered sugar
     1/4 ts Salt
       1 ts Vanilla extract
       2 c  Sifted flour
        1/2 c. chopped pecans
     More powdered sugar      Cream butter; add sugar gradually. Blend in
   salt, vanilla, flour and pecans.   If too soft, chill until firm. Scoop small
   pieces of dough, roll in   hand to make a small ball, & place on ungreased
   cookie sheets. Bake   in preheated 400 degree oven about 12 minutes, or
   until golden brown.   Roll cookies in powdered sugar while hot. Cool on
   wire rack. Freeze   well.