You say tomato, I say tohmahtow. Some say Snowballs, but me, I grew up calling them Mexican Wedding Cookies. It was a tradition to have these around Christmastime. I like to think of them as little bites of buttery goodness. The recipe requires ONLY 2 sticks.
These cookies were made yesterday and today they are almost gone. It was nice to share these with my child's teachers and then some were taken to a women's Bible study.
That's how I feel about cooking. It's only as much fun as seeing those around me enjoy it. So share your cookies and be kind to your friends. If you have to, tell them what no one else is willing the say, "Go look in the mirror, you have powdered sugar on your lips."
Mexican Wedding Cookies
1 c. butter, softened
1 tsp vanilla
1/4 tsp salt
2 c all-purpose flour
1/2 c sugar
Powdered sugar for dusting
1 c finely chopped pecans
Cream butter, 1/2 sugar, vanilla and salt until fluffy. Stir in flour until well blended. If using pecans, add with flour at this point. Put in wax paper and chill 30 minutes or until firm enough to handle. Shape into 1-inch balls. Place 1 inch apart on an ungreased cookie sheet and bake in a preheated 375 oven until light golden brown about 12-15 minutes. Place on a cooling rack. While cookies are still warm, dust heavily with powdered sugar. Store in a cool dry place. Before serving, dust with more powdered sugar. Makes 35-45 cookies.
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