or is it Mexican Wedding Cookies?
Whatever it is called, it is one of my childrens’ favorites.
- 2 ¼ C all purpose flour
- ¼ tsp salt
- 1 C (2 sticks) butter, room temperature
- ½ C powdered sugar
- ¾ C finely chopped and husked hazelnuts, toasted (or you can use pecans or walnuts or almonds)
- 1 tsp vanilla extract
- Powdered sugar
Sift flour and salt together. Using electric mixer, cream butter in large bowl until light. Gradually add 1/2 cup sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in 3 batches. Mix in hazelnuts.
Refrigerate at least 1 hour or up to 12 hours.
Preheat oven to 375°F.
Form dough into 1-inch balls. Space 1 inch apart on ungreased cookie sheet. Bake until just firm to touch, about 10 minutes. (The bottom should be slightly brown.) Transfer to rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container.