Ingredients
2/3 cup (65 grams) nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners’ (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Read more: http://www.joyofbaking.com/Mexican%20Wedding%20Cakes.html#ixzz1faCFtoab
Preparation
Place nuts on a baking sheet and bake for 8 minutes, or until lightly brown and fragrant. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour into your food processor and process until they are finely ground (but not a paste).
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about one hour. Preheat oven to 350 degrees F . Line two baking sheets with parchment paper.
Form the chilled dough into 1 inch balls and place them 2 inches apart on the prepared baking sheets. Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
Meanwhile, place the 1 cup sifted confectioners sugar in a bowl. Take the still hot cookies and roll them in the sugar.
