Recipe
Mexican Wedding Cookies (now with recipe)

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup butter, softened
• 1 teaspoon vanilla
• 1/2 cup confectioner’s sugar + more to coat
• 3/4 cups nuts, chopped – we used pecans

PREPARATION:

• Soften butter by letting it stand for 30-45 minutes at room temperature OR cut into chunks and allow to stand for 15 minutes at room temperature
• Chop nuts

DIRECTIONS:

1. Preheat oven to 375 degrees F.
2. Combine dry ingredients (flour and salt) and set aside.
3. In a medium bowl, cream butter and vanilla until smooth. Add the flour and salt, then 1/2 cup confectioners’ sugar. Mix until just blended. Add chopped nuts. Roll dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
4. Bake for 15-18 minutes. Tip: Do not let cookies turn golden brown. Roll in confectioners’ sugar while still hot. Let cool. Coat in confectioners’ sugar a second time.