Monday, December 23, 2013


These cookies are perfect for the holiday season!

I think everyone has eaten and loved this type of cookie-I’ve heard them called Mexican Wedding Cookies, Russian Tea Cakes and Snowballs.  They’re ball-shaped, nut-filled, butter cookies that are rolled in powdered sugar.  My mom has been making them for years but (I think) she made an improvement to the recipe.  Her secret is that she uses macadamia nuts rather than pecans or walnuts.  Generally, I’m not the biggest fan of macadamias, but in this recipe they make the cookies crunchier and richer.  You can’t stop at just one!

The ingredients

Finely chop the nuts (I use a food processor)

Ready for the oven

Roll each cookie in powdered sugar after they have cooled


1 C.  butter
1/4 C.  sugar
1-3/4 C.  flour, sifted
2 C.  macadamia nuts, finely chopped
2 tsp.  vanilla
2 pinches  salt
powdered sugar

Preheat oven to 375ºF.  Cream butter and sugar.  Add flour and salt.  Add nuts and vanilla.  Roll into 3/4” balls, place on cookie sheet and bake for 14 minutes.  Lower heat to 300ºF and bake for 2 minutes.  Cool and roll in powdered sugar.

Note-I bake these cookies on air-insulated cookie sheets so they don't burn

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