Mexican wedding cakes, also known as Russian tea cakes, polvorones, snow balls, etc., are popular Christmas cookies and delicious any time of year. They traditionally use pecans, but can be made with walnuts or hazelnuts instead. For a deeper flavor, toast and cool the nuts before chopping.
Ingredients:
2 sticks/ 8 oz butter, softened
1/2 cup/ 58 g powdered sugar
1/2 teaspoon vanilla
2 1/4 cups/ 260 g all purpose flour
1/4 teaspoon salt
3/4 cup/ 90 g finely chopped pecans
Additional powdered sugar for rolling cookies
Beat butter and sugar with electric mixer on medium low until combined, then continue to mix on medium until a bit lighter in color and texture, scraping down the bowl as needed. Add the vanilla and mix to combine. Add flour and salt and mix until thoroughly combined, scraping down the bowl as needed. Add chopped pecans and mix until all of the pecan pieces are incorporated into the dough. Scoop dough into tablespoon-sized balls and place on a lined cookie sheet. The cookies will not rise or spread, so they can be placed fairly close together. Bake at 400 degrees for 10-12 minutes, until cookies are set but not browned. While cookies bake, put about half a cup of powdered sugar into a medium bowl. While the cookies are still warm (as warm as you can handle them), gently toss a few cookies at a time in powdered sugar to coat all surfaces and place on a rack to cool completely. After all cookies have been coated you can sift a little more powdered sugar on top.
Yield: 48 tablespoon-sized cookies
Storage: 1 week in airtight container; dough can be refrigerated for two days or frozen for months
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