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Creation: Mexican wedding cookies

DSC01332We got at least 25 inches of snow here last weekend.  Yes, it’s winter and winter brings snow.  So, let’s have snowball cookies.

These cookies seem to have different names:  Mexican Wedding cookies, Russian tea cakes, or snowballs.  Whatever you want to call them, they are so good!  They are easy to make and the recipe makes about 5 dozen cookies.

It’s probably been a couple of years at least since I last made them, until I made them about a month ago.  As soon as I tasted them again after so long, I thought to myself, “Why don’t I make these more often?”

Then I remembered how messy they are because it has powdered sugar in the recipe.  Rolling the cookies in the powdered sugar when they’re warm, and then again when they’re cool…..a mess.  But when I am finally finished baking and get to pop one in my mouth, none of that even matters.

Here’s the recipe.  Have fun and enjoy!

 

MEXICAN WEDDING COOKIES

Pre-heat oven to 350 degrees

1 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla

1/4 teaspoon salt

1 cup nuts (walnuts or pecans, or whatever you like)

2 1/4 cups flour

For dusting or rolling cookies in after baking:  1/3 cup powdered sugar

 

Directions:

Cream together butter, powdered  sugar and vanilla.

Mix in flour, nuts, and salt.

Roll about 1 tablespoon or so of dough into balls.

Bake for 11-12 minutes.  Do not over bake.

While warm,  roll the cookies in powdered sugar.

Let the cookies finish cooling, then roll them in powdered sugar again.

Enjoy, or store in airtight container.