Mexican Wedding Cookies

Sand tarts, Russian tea cakes, Mexican wedding cookies … by any name they are just little snowballs of one tasty cookie! When we were growing up in our little town this is one of the cookies I’d make for my little brother and sister.

We always used pecans though walnuts work as well. Roll them twice in powdered sugar to make sure they are coated thoroughly. The first roll is when they are still warm – then let them cool off for a second coating.

Enjoy these little cookies and I’m sure they’ll become one of your favorites.

Mexican Wedding Cookies

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Ingredients

  

• 1 Cup Softened Butter or Margarine
• ½ Cup Powdered Sugar
• 1 teaspoon Vanilla
• ¼ teaspoon Salt
• 2 ¼ Cup Flour
• ¾ Cup Finely Chopped Nuts

Instructions

 

• In a large bowl, combine the first 4 ingredients in a mixer at a low-speed setting for 1 minute; blend well.
• Lightly spoon flour into a measuring cup; level off. Gradually add flour at low speed until just combined. Stir in nuts.
• Roll dough into 1-inch balls; place about 1-inch apart on an ungreased cookie sheet. Bake at 350o for 8 to 10 minutes until firm to the touch but not brown (do not overbake).
• While warm, roll in powdered sugar. Let cool and re-roll in powdered sugar before serving.

Notes

4 Dozen Cookies