No matter what you call them, they can be a delicious addition to a holiday cookie tray or a fancy-looking offering for a cookie exchange.
I've been making this cookie recipe from a Betty Crocker cookbook since I was a teenager. I think it's the only cookie recipe from that cookbook that I still use. It may be an oldie, but it's also a dependable "goodie."
aka Mexican Wedding Cakes or Russian Teacakes
From a Betty Crocker cookbook1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 1/4 cups flour
1/4 tsp. salt
3/4 cup finely-chopped pecans
Heat oven to 400 degrees. Mix butter, 1/2 cup powdered sugar and vanilla. Combine flour and salt and add to creamed mixture. Stir in nuts, incorporating well, until dough holds together.
Shape dough into 1-inch balls. (I used a cookie scoop.) Place about 1 inch apart on prepared cookie sheets. Bake until set but not brown, 10 to 12 minutes.
Roll in additional powdered sugar while warm; cool completely. Roll again in powdered sugar.
Makes about 4 dozen cookies.
If you don't want to include nuts in a cookie because of allergies, you may substitute mini chocolate chips in this recipe.