Growing up, Mom was sure to make a batch of these cookies every Christmas. They were Dad’s favorites then and still are today. There are many similar recipes with various names: Russian Tea Cakes, Snowball Cookies, etc. Mom’s recipe calls for them to be dropped from a spoon onto a cookie sheet. I like to form them into balls. No matter what you call them or how you shape them, these melt-in-your-mouth delicate treats will become a family favorite.
Mexican Wedding Cookies
1 cup softened butter
1⁄2 cup powdered sugar
1 teaspoon vanilla
2 cups sifted flour
3⁄4 cup ground walnuts
Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
Add flour gradually to butter mixture; stir in chopped nuts.
Drop from a spoon onto an ungreased baking sheet.
If you want to form into balls, chill dough. Form dough into 1″ balls and place onto an ungreased baking sheets.
Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown. Cool slightly and then, using a sifter, dust cookies with powdered sugar. Makes about 4 dozen cookies.
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