Friends, it’s that time of the year.

I bought my first batch yesterday.

Yes, clementines are here. But I’m talking about Cookie Time. There are so many possibilities and we all have our favorites. But I’ll start with the most simple cookie. They go by so many names: mexican wedding cakes, russian tea cakes, snowballs. It doesn’t matter what you call them, they are addictive.

All you need for a beautiful, simple cookie.

1 pound butter (yes, that’s right…one whole pound;4 sticks)
1 cup powdered sugar (plus extra for rolling)
4 cups flour
3/4 cup chopped pecans (when no one’s looking, I use a lot more)
1 Tablespoon vanilla

Place all ingredients in a bowl.

Mix well.

Make 1/2" balls and place 1" apart on an ungreased cookie sheet. Bake at 375 for 10-12 minutes.

While still hot, roll in powdered sugar. Roll again when cool. Both parts here are crucial. When the cookies are hot, they get their first coat that sticks, but over time that turns to a sort of frosting. Hence the second coat, to give the cookies their snowy appearance.

Enjoy! Hope you have some cold, fresh milk in the fridge.

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2 Responses to Christmas Cookies: Mexican Wedding Cakes

  1. jennette says:

    Butter and sugar and pecans–no wonder I love these so much!

  2. Susan says:

    I’m so glad to see you blogging again! I made these yesterday–they’re so good. I’m about to have some for breakfast.

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