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