Mexican Wedding Cakes

The holiday season is incomplete in our home without Mexican wedding cake cookies (also known as Russian Tea Cakes and Snowball Cookies). Every year growing up, my mom, my sisters and I would bake these and make a royal mess with powdered sugar everywhere, but they're well worth the mess! To make them even more snowy looking, right before you serve them give them a little dip into more powdered sugar. These freeze well, so make a double batch to share! 

MEXICAN WEDDING CAKES RECIPE

Preheat oven to 375 degrees.

Ingredients:

• 1 cup butter (2 sticks)
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 ¾ cups flour
• 1 ¼ cups finely chopped pecans or walnuts
• Extra powdered sugar

Directions:

Beat butter and sugar together until light and fluffy. Add vanilla, salt and flour until combined. Mix in nuts. Shape into 1” balls and put onto a parchment lined cookie sheet spaced 1” apart. Chill for at least 30 minutes. 

Bake for 10-15 minutes until set and just starting to get color. Let cool for a few minutes, then roll into powdered sugar and put onto cooling rack. Once cool, roll again in powdered sugar.