Mexican wedding cakes also known as Russian tea cakes or butter cookies are very delicious and just melts in the mouth.
Butter- 1 cup (room temperature)
All purpose flour– 2 cups
confectionary sugar 1/2 cup + 1 cup
Walnuts, pecans or hazelnuts 2/3 cup toasted and powdered
Vanilla extract– 1/2 tsp
Salt -1/4 tsp
Toast the nuts at 350°F for 8 to 10 minutes until light brown, cool down before grinding to get a powdered mixture or else you will end up getting a lump. Use a hand mixer or food processor to mix the butter and 1/2 cup of confectionary sugar until smooth and creamy. Add in vanilla extract and mix again. In a separate bowl mix salt and all-purpose flour. Add the flour slowly and mix it completely until incorporated. Finally add the nut mixture and bring the mixture into a dough. Wrap the dough and refrigerate for an hour.
Preheat the oven to 350°C. Spray the cookie sheet with baking spray or use a parchment paper. Scoop 1 tbsp or 100 oz of mixture, make it in to a round shape and line up the dough 2 inches apart.
Bake for 12-15 minutes until the edges and the bottom just turn light golden brown.
Spread 1 cup of confectionary sugar on a flat bottom. As soon as the cookies are out of the oven, take a spatula and slowly grab the cookie and toss and turn the cookie in the sugar. The cookie should be completely coated with sugar. If you not a sugar person as I am, you can just sprinkle some sugar on top as well. Make sure you cool it completely before tasting it!