Mom would dole a few out to us kids but would put most of them in pretty tins and give them away as gifts. In the middle of the night I'd secretly get up to snatch a few, but there'd always be a trail of white powder leading to my bed in the morning."
step 1Cream butter in a mixing bowl.
step 2Gradually add sugar (1/2 cup) and salt.
step 3Continue creaming until light and fluffy.
step 4Add nuts and vanilla extract.
step 5Blend in flour gradually. Mix thoroughly.
step 6Shape into teaspoonful balls.
step 7Place on ungreased cookie sheet.
step 8Bake at 325° F. for 15-20 minutes.
step 9Sprinkle some of the confectioner's sugar over cookies while still on the sheet. Cool before removing from cookie sheet.
step 10Place some confectioner's sugar in a
Ziploc® Brand Storage Bag and place some of the cookies inside. Gently shake well so the sugar completely coats the cookies.
Cheryl adds:
"These cookies taste best after sitting a couple of days. You can store them in the refrigerator, freezer, or at room temperature. The recipe is similar, but far superior to, Mexican Wedding Cookies. Just make sure you clean up the powder trail!"