Mexican wedding cakes, also called polvorones, will remind you of other nationality 'tea cakes'...no matter what you call them, they are delicately delicious.

Mexican Wedding Cakes

1 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

2 cup all-purpose flour

1/2 cup finely chopped* black walnuts, walnuts or pecans

1/8 teaspoon salt

Additional powdered sugar

1. With an electric mixer, cream butter, powdered sugar and vanilla until light and fluffy. Stir in flour and salt just until mixed; stir in nuts. Dough will be stiff.
2. Shape into 1-inch balls ; place 2-inches apart on ungreased baking sheets.
3. Bake at 325°F (160°C) for 20 to 25 minutes or until edges are lightly browned.
4. Roll once in powdered sugar while still warm and cool on wire racks. Roll in powdered sugar again when cooled.

Makes about 36 cookies.

*Use a food processor or blend to finely chopped nuts...almost ground, but not quite.