Mexican Wedding Cakes

1/2 lb. whipped butter
3/4 c. 10X sugar
2 c. flour
1 tsp. vanilla
1 c. chopped pecans

Procedure:

Cream butter and 10X sugar then add flour. Mix well. Add vanilla and chopped nuts. Roll by hand in small balls 3/4" in diameter. Bake 20 to 30 minutes in 325 degree oven. Roll in 10X sugar while hot and repeat when cool. (Use Penn Maid whipped butter.)