Many cultures around the world have their own versions of this delicious bite-size cookie. They are sometimes called Mexican wedding cookies, Russian tea cakes, or butterballs. I saw these cookies in a 50+ Better Homes and Garden cookbook. Whatever their name, they are truly delicious and very easy to make!
1 1/2 cups butter, room temperature
3/4 cup powdered sugar
4 1/2 teaspoons pure vanilla or almond extract
1 teaspoon freshly grated lemon or orange zest, optional
3 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups finely chopped toasted pecans, almonds, or walnuts
Extra powdered sugar, for rolling finished cookies in
Makes approximately 4-6 dozen wedding cookies, depending on the size of the cookie. Store in airtight container up to one week.
Note: Instead of shaping them into balls, they can be flattened out or even shaped into crescents. Also you can substitute lemon, maple, or orange extract for pure vanilla extract. I use just 2 teaspoons of lemon or orange extract along with the lemon or orange zest.
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