When it comes to Christmas cookies, these are the majority favorite, hands down. They go by many different names (Russian or Swedish Tea Cakes, Snowball Cookies, Pecan Meltaways, etc), but since my family is Mexican, we stick with Mexican Wedding Cakes.
They can be made with either walnuts or pecans. Both are very good, but we prefer walnuts. I highly recommend making a double batch (they aren’t called Meltaways for nothing!). Like I said, these are the most popular cookie on the table at Christmas. Nutty and buttery, they get their snowy appearance from a double dip in powdered sugar. Try this time-tested recipe that’s been a family favorite for over 20 years!
Mexican Wedding Cakes
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 8 tablespoons unsalted butter, room temperature
- 1/4 cup powdered (confectioners) sugar, plus extra for rolling
- 1 teaspoon vanilla
- 1 cup walnuts or pecans, finely chopped
- Preheat oven to 350ºF. In a medium bowl, whisk together flour and salt; set aside.
- In a separate bowl, beat butter and sugar until creamy. Mix in vanilla. Add flour mixture and stir until just combined. Stir in nuts.
- Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheet. Bake for about 10 minutes or until firm to the touch, but not cracked or browned. Remove from pan and roll in powdered sugar. Let cool completely on wire rack, then roll in powdered sugar again, or right before serving.