Mexican Wedding Cookies

Mexican Wedding Cookies, Russian Tea Cakes, Sugar Butter Balls, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, these melt-in-your-mouth cookies are known by many different names around the world. My grandmother called them Sugar Butter Balls. Every time I bite into one I'm transported to a time when I watched her roll them between her hands.

My grandmother would set the finished cookies on a platter and everything looked so elegant to my young eyes. More than any other holiday treat, these cookies taste like Christmas to me.

Mexican Wedding Cookies

Yield: 36 cookies

1 cup butter, softened

1/2 cup powdered sugar, plus more for rolling

1 teaspoon vanilla extract

2 1/4 cups flour

1/2 teaspoon kosher salt

3/4 cup finely chopped pecans or walnuts

Preheat oven to 400 degrees. Cream together the butter, sugar and vanilla. Slowly add the flour and salt and mix just until combined. Stir in the nuts. Scoop into 1 balls and round them smooth between your hands. Bake 10-12 minutes, until cookies are set but not browned.

Let cool on the tray for a minute or two and then roll the warm cookies in powdered sugar * and set on a cooling rack. Once cool, roll them once or twice more in powdered sugar. Store in an airtight container. Enjoy!

* I usually put about a cup of sugar in a bowl and then roll a few at a time through the sugar.

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Source : http://www.barefeetinthekitchen.com/2013/11/mexican-wedding-cookies-recipe.html

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