Mexican Wedding Cookies

These cookies I think that everyone bakes for Christmas one time or another. They

also masquerade under several names like Russian Tea Cakes, Swedish Tea Cakes, Moldy Mice, Snowballs, Butterballs, Pecan Sandies, Pecan Snowballs etc........

They are a melt-in-your-mouth buttery cookie, they became popular in the 1950's......and 1960's. This is a recipe that my Mom and Aunt have been using for years and this was the first cookie that I made by myself if memory serves me right when I was in high school.

Then when I go married this turned out to be my husband's fave cookie, so when I make them for the Holidays I usually triple the recipe. One for him and the rest for gifts to package up.

Mexican Wedding Cookies

(Source; Family)

1 cup (2 sticks) butter, room temperature

1/2 up confectioner's sugar

1 tsp. vanilla

2 cups flour

1/4 tsp. cinnamon (optional)

1/4 tsp. salt

1 cup pecans OR walnuts, finely chopped

*Extra Confectioner's sugar for dusting cookies

DIRECTIONS:

Preheat oven to 350 deg. F.

Cream butter and sugar till smooth...........add vanilla and beat till fluffy.

Sift flour, cinnamon (if using) and salt and mix into butter mixture till well combined.

Add the chopped nuts and mix well.

Chill for 20 minutes til a bit firm.

Form dough into walnut size balls and place on parchment lined baking sheet 1 inch apart.

Bake for about 15 to 18 minutes til golden brown (I just keep checking).

While still warm roll the cookies in some confectioner's sugar and put on cookie racks to cool. When cool sift some more confectioner's sugar over cookies.

I give myself a treat and am waiting for a cup of tea to brew.

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