Mexican Wedding Cookies
When I was 10 or 11, my mom asked me to retype recipes for her using an old manual typewriter, and this was one of the recipes — except she had it labeled “Russian Tea Cakes.” The recipes are almost exactly the same, so I prefer them by this name to honor my family’s heritage. — Linda Shapley Ingredients 1 cup butter, softened ½ cup powdered sugar 1 teaspoon vanilla 2¼ cups flour ¼ teaspoon salt ¾ cup chopped walnuts* Powdered sugar * Many recipes online call for chopped almonds or pecans. If you make a substitution, you may need to adjust baking time slightly.
Cream together butter and powdered sugar until light and fluffy; stir in vanilla. Whisk together flour and salt and add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft. Form dough into 1-inch or 1¼-inch balls and place onto parchment-lined or ungreased baking sheets. Bake at 400 degrees for 10-12 minutes or just until the cookies start to turn light golden-brown. Remove from oven and allow to cool slightly. While cookies are still warm, but not hot, remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated. Cool cookies completely on wire racks. The cookies may be rolled in powdered sugar a second time once they are cooled to room temperature.
(The recipe says you’ll get 48 cookies, but I got only 30.)
Mexican Wedding Cookies, by Linda Shapley.