Mexican wedding cakes

May is celebration day for Mexicans all over the world (Cinco de Mayo) although I'm not too sure what the celebration is all about? But what I do know is how to make Mexican Wedding cakes, also called Russian tea cakes BUT HEY IT'S MAY so I'll give the recipe to the Mexicans. :)

Mexican Wedding Cakes
1 cup of butter softened.
2 cups powder sugar
1 teaspoon vanilla extract (you can use ½ teaspoon vanilla ½ Almond oil extract)
1 5/8 All purpose flour
Pinch of salt
5/8 cup chopped pecans or wallnuts

Cream butter with half the amount of powder sugar and your extract in a large bowl.
Sift your flour and salt together into the bowl and fold into the mixture.
Stir in the nuts. Cover and let chill for approx 1 hour or until the dough is cold and firm.

Preheat oven to 350*, with floured hands shape the dough into small balls (about the size of a key lime) , place the cookies about an inch apart in a well greased cookie sheet.

Bake in a preheated oven for about 15 minutes or until set but NOT BROWNED.
Let cool on baking sheets for about 2 minutes.
Place the remaining sugar in a med bowl. Roll the warm cookies in the sugar, then allow them to cool for approx 20 min, ROLL again in powder sugar. Enjoy!

Note, You can cut cookies into shapes as you see in my picture. Be careful not to roll the dough too flat or overwork the dough. The cookies can also be made into cresents, dusted twice with powder sugar or not dusted at all.

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