Ilcham: Mexican Wedding Cakes Cookies

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Heat the oven to 400 f. Line cookie sheets with parchment paper or leave them ungreased. In a mixing bowl with an electric mixer, beat 1/2 cup powdered sugar and butter until smooth. Add the vanilla to the sugar and butter mixture along.

Remove from oven and allow to cool for 10 minutes before rolling generously through. Mix butter, sugar and vanilla, work in flour, salt and nuts until dough holds together. Shape dough into 1 balls and place on ungreased cookie sheet. Bake 10 to 12 minutes or until set, but not brown. While warm roll in powdered sugar. Cool, then roll again. The powdered sugar tends to melt as the cookies thaw, so it’s better to freeze the cookies uncoated and coat after thawing right before serving. Toast the nuts in a large frying pan over medium heat, stirring frequently, until fragrant, 8 to 10 minutes. Transfer to a large plate and cool completely, about 20 minutes.