I have decided to take a little bit of a rest this week but instead of not posting, or posting a photo only (as I was originally thinking of doing), I’ve decided to post some of my favorite cookie recipes.

I realize that many of you have already done your holiday baking but if your family is like mine, we have to have more than one “Christmas” in order to visit with and exchange gifts with everyone in the family. PLUS we always have a big New Year’s Eve party that I’ll probably be baking and cooking for right up until guests begin to arrive.

This cookie recipe is one that has been in my family a long time. I’ve heard them called Mexican Wedding Cakes and Russian Tea Cakes.

I’ve never been to a wedding in Mexico so I don’t know if these are actually served at weddings there.

I’ve also never been to Russia for tea.

So I just call them Snowball Cookies because that’s what they look like to me.

Snowball Cookies

1 cup unsalted butter

3/4 cups confectioners sugar plus more for rolling

1 cup finely chopped walnuts

1 teaspoon vanilla

2 cups flour

Cream butter, sugar & vanilla with a spoon, gradually blend in flour. Mix in walnuts.

Shape into 3/4 inch balls by rolling them in your palms. Place about 1/2 inch apart on an ungreased cookie sheet.

Bake at 350° for 20 minutes.

Cookies will be a creamy color when done.

Place on wire rack to cool until warm. Roll in extra confectioners sugar. Let cool completely and then roll in confectioners sugar again.

Store in tightly covered container.

NOTE: The key to getting nice, round snowballs is cool dough. If the dough is warm from being rolled in your hands or from a warm room you may want to put the dough into the refrigerator for 30 minutes prior to baking.