These buttery, melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one my mom made every Christmas and would store them in the garage because in Michigan it makes a great second refrigerator in the winter!
1 C butter or margarine, softened
1/2 C powdered sugar
1 t vanilla
2 1/4 C Gold Medal® all-purpose flour
3/4 C finely chopped nuts
1/4 t salt
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.