Traditional Mexican Wedding Cookies

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"My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter."

– Cream together butter and powdered sugar until light and fluffy; stir in vanilla. – Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. – Chill dough if it seems too soft. – Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

– Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

– Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature. – NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

1 cup butter, softened – 1⁄2 cup powdered sugar – 1 teaspoon vanilla – 2 1⁄4 cups sifted flour – 1⁄4 teaspoon salt – 3⁄4 cup chopped walnuts or 3/4 cup pecans – powdered sugar (for rolling baked cookies in)

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Traditional Mexican Wedding Cookies

"My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter."