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!

Foodie Friends Friday Linky Party #73

Welcome to the Foodie Friends Friday PIE Party!!

Last week's recipes that received the MOST CLICKS!! 

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Peanut Butter Snowballs

These creamy treats are a nice change from the usual milk chocolate and peanut butter combination.  They can be made ahead and frozen.

Peanut Butter Snowballs(makes about 35)

2 cups powdered sugar
1/2 cup creamy peanut butter
6 Tablespoons butter, softened
1 pound almond bark

In a bowl combine peanut butter and butter. 

 Stir in powdered sugar.  It will look dry.  Keep smushing into it and it will slowly combine.

All of the powdered sugar will work in.

 Use a 1 inch cookie scoop and dip out balls.  Place them on a cookie sheet covered with wax paper.

 Roll smooth. Place in refrigerator for 30 minutes.

Melt almond bark in a double boiler.  Poke cooled ball with a toothpick and dunk into the almond bark.  Tap toothpick on the side of the bowl to knock off excess.

Place back on the wax paper. See that hole from the toothpick? Just use the toothpick to swirl the almond bark around or add a small dab before it hardens. 

If this recipe look familiar is this the base I used for the Bloodshot Peanut Butter Eyeballs.