Mexican Wedding Cookies

Ingredients

1/2 cup toasted nuts (pecans, walnuts, hazelnuts)

1 cup unsalted butter, room temperature

1/2 cup powdered sugar

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

Topping:

1 cup powdered sugar

Directions

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment or waxed paper. Set aside.

Put nuts and 2 tablespoons of the 1/2 cup of powdered sugar into a food processor fitted with a metal blade. Finely grind the nuts and set aside.

In the bowl of your mixer cream the butter and remaining confectioners' sugar until light and fluffy (about 2 minutes). Add the vanilla extract. Add the flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheet. Bake about 15 -20 minutes, or until light brown in color. Remove from oven and place on a wire rack to cool for about 10-15 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Put the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies.

Store in an airtight container. Makes about 3 dozen cookies.

—David