Mexican Wedding Cookies

• 1-1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp butter, softened
• 1/3 cup unsweetened applesauce
• 1-1/2 cups powdered sugar
• 1 large egg
• 1 tsp vanilla
• 1/4 cup chopped pecans

Preheat oven to 375 degrees.

In small bowl mix flour, baking powder and salt. In large mixing bowl, beat butter and applesauce until well blended. Add 1/2 cup of sugar, egg, vanilla and pecans. Beat until smooth. Add flour mixture and beat until blended. Dough should be stiff, but not dry. If it is too dry, add a little water.

Divide dough into 24 balls. Lightly grease two cookie sheets. Place balls one inch apart on sheets and bake until about 15 minutes, or until they are a light, golden brown. Remove from oven and cool until lukewarm.

Sprinkle half of remaining sugar onto a large sheet of wax paper. Roll each cookie in sugar. With your fingers, pack more sugar all over each cookie to a depth of about 1/8 inch. Place cookies on a rack over wax paper and dust generously with remaining sugar. Allow to cool completely prior to serving. Cookies may be stored in airtight container for four days.

Makes 2 dozen Mexican Wedding Cookies.