Mexican Wedding Cake Cookies
I have heard these little cookies referred to by many names, usually Mexican Wedding Cake Cookies or Russian Tea Cookies. I think probably by other names that I can’t think of off the top of my head, I have no idea what the history of them and I don’t really care where they came from. All that is important is that they are so tasty. There are very few cookies that are simpler either in ingredients or preparation but few are at the same moment so good either.
Growing up I am pretty sure these were at every event that the moms had to bring cookies to, but different moms brought them to each event. They all tasted about the same even when they had a different name. I doubt there were ever any to carry home because I think they were always the first to disappear from the table.
Mexican Wedding Cake Cookies
1 cup butter
2 cups all purpose flour
½ cup powdered sugar
2 cups chopped walnuts
½ teaspoon vanilla
extra powdered sugar for rolling completed cookies in
Preheat oven to 350 degrees Fahrenheit
Combine all the ingredients (except the extra powdered sugar) in a mixing bowl until well combined.
Roll dough into small balls (about 1" in diameter)
Bake for 10 to 12 minutes
Cool on rack
When completely cooled, roll in the extra powdered sugar
Enjoy!
Makes about 3 dozen cookies
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