Mexican Wedding Cookies.
1/2 cup butter
1/2 cup shortening
1 cup powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1/4 cup crushed pecans
.
Heat oven to 375. Mix butter, shortening, powdered sugar, egg, flavoring. BLend in flour and salt. Last mix in crushed pecans. Shape into 1 tsp ball. Put on ungreased cookie sheet. Bake 9 minutes. After cooled, roll in powdered sugar.
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