Mexican Wedding Cakes

Mexican wedding cakes (also called polvorones) will remind you of other nationality 'tea cakes'. No matter what you call them, they are delicately delicious.

Recipe Ingredients:

1 cup butter
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cup all-purpose flour
1/2 cup finely chopped* pecans, walnuts or almonds
1/8 teaspoon salt
Additional powdered sugar for rolling

Cooking Directions:

1. With an electric mixer, cream butter, powdered sugar and vanilla until light and fluffy. Stir in flour and salt just until mixed; stir in nuts. Dough will be stiff.
2. Shape into 1-inch balls ; place 2-inches apart on ungreased baking sheets.
3. Bake in a preheated oven at 325°F (160°C) for 20 to 25 minutes or until edges are lightly browned.
4. Roll once in powdered sugar while still warm and cool on wire racks. Roll in powdered sugar again when cooled.

Makes 3 dozen cookies.

*Use a food processor or blender to finely chop nuts until almost ground, but not quite.