My Aunt Ruth usually had these delicious bites around many times when we stopped by for a visit. Ruth’s version of Mexican wedding cookies are also known as Russian Tea Cakes or Italian Butter Cookies. They are a very delicate shortbread like cookie. Her original recipe had an hour baking time at 250 degrees. To save time I bake them at a higher temperature for less time.
1 1/2 sticks butter
4 tbsp sifted confectioners sugar
1 tsp vanilla
2 cup flour
1/4 tsp salt
3/4 cup nuts- pecans or walnuts
1 cup powdered sugar
Heat oven to 350. Spread the nuts out on a baking sheet. Lightly toast in the oven for about 8 minutes. Remove from the oven and cool; finely chop.
Cream butter, sugar and vanilla. Add flour, salt and finely chopped nuts. Chill for 30 minutes to an hour or until firm. Roll into 1-inch balls and place on lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Remove from the oven. Cool slightly, about 5 minutes then roll in powdered sugar. Cool completely. Roll in powdered sugar again. Makes about 4 dozen cookies.