Ingredients
1 c. Butter, softened
1/2 c. Confectioners’ sugar, plus more to coat cookies
2 c. cake flour
1 tsp. vanilla
1 c. finely chopped pecans
Frango mints, cut crosswise
Preparation
Cream butter with sugar. Add flour and vanilla. Add chopped pecans. Chill dough for one hour. Take 1 T. of dough and wrap around frango mint. Bake for 15 min. until light brown, let cool on baking pan for 5 min, then roll in confectioners’ sugar and place on rack to cool completely.
