Mexican Wedding Cakes

When we were living in St. Paul, Minn. we made many good friends and spent many an evening playing Poker and snacking. Mary Reiter gave me the recipe for these Mexican Wedding Cakes and it is John's favorite to this day.

1 lb. butter or good margarine

1 cup powdered sugar

Cream well; then add:

1 Tsp. almond flavoring

4 cups sifted flour

1 cup finely chopped pecans

Roll into one inch balls. Bake at 375° for 10 - 12 min. Roll in powdered sugar while still warm.