Makes: About 3 dozen
Time: About 30 minutes, plus time to chill
This simple cookie has a buttery tenderness, while the nuts give it some crumble. Its resemblance to a snowball makes it a fun holiday cookie, but it’s just as good the rest of the year.
1. In a large bowl with an electric mixer, beat the butter until light and fluffy. Add ¾ cup of the confectioners’ sugar and the vanilla and beat until creamed together.
2. Combine the flour, nuts, and salt in a bowl. Add this to the butter mixture and beat until just combined; the dough will be crumbly.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes or as long as 2 days.
4. Heat the oven to 350°F. Working quickly so it doesn’t soften, tear small pieces of dough from the disk and roll them by hand into 1-inch balls. Put on ungreased baking sheets about 1 inch apart and bake for 10 to 12 minutes, until the tops are just turning brown and the bottoms are golden brown.
5. Put the remaining 1 cup sugar in a pie plate or shallow bowl and combine it with the cinnamon if you’re using it. Cool the cookies on the sheets just until you can handle them; use a spatula to transfer them in batches to the sugar. Gently roll each one until coated, then transfer to wire racks to finish cooling. Roll them in the sugar again once cooled. These will keep in an airtight container for a day or two.
TOASTED MEXICAN WEDDING COOKIES For a warmer, richer flavor: Toast the nuts in a 300°F oven until fragrant, 8 to 10 minutes, before chopping them.
ALMOND SNOWBALLS Use almonds for the nuts and substitute ½ teaspoon almond extract for the vanilla.
CHOCOLATE-FILLED MEXICAN WEDDING COOKIES A pleasant surprise: In Step 4, tuck a small chunk of bittersweet chocolate into the center of each ball of dough. Mix a spoonful of cocoa powder into the confectioners’ sugar you use to coat the cookies instead of or along with the cinnamon.
GREEK CHRISTMAS COOKIES This traditional cookie is subtly flavored by the alcohol: Add 1 egg yolk to the creamed butter and sugar, then beat in 2 tablespoons ouzo or cognac. To the dry ingredients, add ½ teaspoon baking powder. After chilling, shape the dough into balls or crescents.