These cookies are reminiscent of shortbread...rich, buttery, savory, and sweet all in one bite. I think of my oldest son, Christian, whenever I make these. I remember him as a small boy with powdered sugar clinging to his wide smile as he enjoyed this annual Christmas treat. Years later, I was delighted to discover this confection was also a favorite of my darling stepdaughter, Katie.
Mexican Wedding Cakes (makes 3 dozen)
1 cup (2 sticks) butter, softened
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1/2 cup powdered sugar + additional for rolling
1 tsp vanilla
2 cups sifted flour
1 cup nuts, finely chopped (I use pecans)
1. Cream butter and sugar until fluffy.
2. Add vanilla.
3. Gradually add flour with mixer. Batter will be stiff.
4. Stir in nuts.
5. Chill dough for 20 minutes.
6. Roll dough into balls the size of cherry tomatoes.
7. Bake on ungreased cookie sheet in 350 degree oven for 20-25 minutes, until faintly golden.
8. Gently roll warm cookies in powdered sugar until coated and then allow to cool.
9. Roll in powdered sugar again.
10. Store in tins between wax paper.