Mexican wedding cookies, also called wedding cakes or snowballs, nuts, some simple ingredients and lots of powdered sugar.
INGREDIENTS
1 cup butter, softened
1/2 cup of granulated sugar
2 teaspoons vanilla or almond extract
2 cups of all-purpose flour
1/2 teaspoon of salt
2 cups of ground nuts, pecans or walnuts
2 cups of confectioner’s sugar to be rolled
INSTRUCTIONS
Beat the butter until it is creamy, add sugar and beat again.
Add the remaining vanilla, flour, salt and nuts and mix well. The dough will crumble. Cool the dough for one hour.
Preheat the oven to 325 degrees. Roll the dough into 1-inch balls and place on an ungreased cookie sheet. Flatten them slightly (just so they don’t roll up). Bake them for 12 minutes.
Roll the cookies while still hot in confectioner’s sugar, let them cool completely and then roll them in the sugar for a second layer