Kimberly Salazar, sophomore psychology major, bakes Mexican Wedding Cookies. The dessert represents her love of baking which stems from her mother and grandmother.
• ½ lb. butter or margarine, softened
• ½ cup powdered sugar
• 2 cups sifted cake flour
• 1 cup chopped pecans
• 1 tsp. vanilla
Cream butter; add sugar and mix well. Add flour, nuts and vanilla. Roll into small balls and bake on ungreased cookie sheet at 325° for 20 minutes. Roll in powdered sugar after they have cooled.