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TEA CAKES (Diabetic) 
1 c. butter, softened
1/4 c. confectioners' sugar
1 tsp. vanilla
2 c. flour
1/2 c. chopped pecans
Confectioners' sugar

Cream butter, sugar and vanilla until fluffy. Mix in the flour and pecans. Chill for 2 hours. Pinch off small pieces of dough and roll into 1 inch balls. Place on an ungreased baking sheet. Bake in a 375 degree oven until very lightly brown, 10-12 minutes. Cool on a wire rack. Roll in confectioners' sugar before serving. Store in an airtight container. Makes 36. Exchange value: one cake - 1/2 bread exchange and 1 fat exchange.
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