Mexican Wedding Cakes

These cookies are a holiday favorite but could be made any time of the year.  It is a very delicate, light, melt in your mouth cookie. You'll find yourself eating more than one!

Mexican Wedding Cakes (makes 50+)

1-1/2 cups butter, softened
3/4 cup powdered sugar
1-1/2 teaspoons vanilla extract
3 cups flour
3/4 cup finely chopped nuts (walnuts or pecans can be used)
1/4 teaspoon salt
Additional powdered sugar for dipping

Cream butter, powdered sugar, and vanilla.

 In separate bowl combine flour, nuts, and salt.

 Stir (or beat on low) into butter mixture. 

 Scoop 1" balls (small cookies scoop heaped a little.)  

Roll smooth and place on ungreased cookie sheets. You can put them fairly close as they do not spread.

 Bake at 325 degrees for 20-25 minutes until lightly browned. 

 Roll in powdered sugar while they are still warm.

 Cool on wire racks. (Can be frozen at this stage)

 Roll in powdered sugar again.

Makes great gifts!