Crumpy, buttery, and nutty—the Mexican wedding cookies are irresistible. It is also called Russian tea cake. Make it with pecans, walnuts, almonds, or any other nuts.

Mexican wedding cakes are one of the most dreamy cookies! Beautifully round cookies garnished with butter and pecans are wrapped in a sweet blizzard of icy white icing sugar and will leave you savoring every mushy bite. Easily one of my favorite holiday cookies and it couldn't be easier to make!

* ingredients :

° 1 cup unsalted butter, soft
° 1/2 cup powdered sugar
° 1/4 teaspoon salt
° 2 teaspoons vanilla
° 2 tablespoons cornstarch
° 2 cups all-purpose flour
° 1/2 cup finely chopped pecans (I just used pecan cookie chips so I didn't have to chop anything up, just poured them straight out of the bag).
° 1 1/2 c powder sugar

* Methods

Heat the oven to 350°F (180°C). In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy, about 20 seconds. Mix 1/2 cup powder sugar & salt. Mixing vanilla.
Sprinkle the cornstarch over the mixture (just so it doesn't blend in one area), then set Stir on low speed, slowly add flour and stir until smooth. Add walnuts.
Pour the dough 1 tablespoon at a time and roll into a ball, then place the balls on an ungreased baking sheet and bake in a preheated oven for 13 - 15 minutes, until the bottom edges are slightly golden (for anyone who has problems with creaming, just refrigerate the dough the balls for an hour and then transfer them to the baking tray and bake and this should 
I think these cookies are best when not wet in the middle so I say don't bake them. This is actually a cookie that's meant to be dry. Dry but melt in your mouth kind of dry.
Remove from the oven and let cool a few minutes, then while the cookies are still warm, pour 1 1/2 cups icing sugar into a bowl and roll the cookies in the icing sugar.
Transfer to a wire rack to cool, then once the cookies have cooled, roll the icing sugar again, this time coating them generously (I pressed them in icing sugar to create a thick layer).  Store cookies in an airtight container