Mexican Wedding Cookies

1. Let your butter soften to room temperature, and then use a mixer to cream the butter, shortening, and half of the confectioner’s sugar.
2. Stir in vanilla, and almond extract.
3. Use a mixer to add half the flour, and salt. Then use a wooden spoon to add the remaining flour.
4. Stir in your finely chopped pecans. Your dough will be stiff.
5. Form dough into balls (the size of a level tablespoon).
6. Place on an ungreased pan, 1 inch apart. This should make about 36 cookies.
7. Bake at 325 degrees for 15-20 minutes in the middle of the oven.
8. Pull your cookies out when they are a light golden color. While the cookies are still warm, roll them in the remaining cup of powdered sugar. Set on waxed paper to cool.