Some call these powdery cookies Mexican wedding cakes or Russian tea cakes. We prefer the kid-appealing "snowballs" and gave ours a hint of lemon for a whimsical, tropical twist.
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 1/4 cups flour
- 1/4 teaspoon salt
- 1 tablespoon lemon zest (from 1 lemon)
- 1 cup walnuts, finely chopped
- Confectioners' sugar, to coat
Instructions
- Heat the oven to 400° F. Cream together the butter and 1/2 cup of confectioners' sugar. Add the flour, salt, zest, and nuts, stirring until a dough forms.
- Shape the dough into 1-inch balls, placing them an inch apart on an ungreased cookie sheet, and bake them on the center rack for 10 minutes.
- Allow the cookies to cool slightly (not completely) and roll each one in confectioners' sugar before transferring it to a wire rack. Roll them in sugar again once they've cooled completely. Makes about 3 1/2 dozen.
