mexican wedding/ champagne cookies


1/4 cup granulated sugar
1 cup soft butter
1 tsp vanilla extract
1/4 tsp salt

1/2 cup toasted and finely chopped almonds, hazelnuts, walnuts…
2 cups flour

the dough may be very dry and crumbly. that’s ok.

press into patties about .25 inch thick x 1.5 inches diameter

bake 10-12 minutes at 375 degrees until barely golden brown on the bottom

let cool 5 minutes.

dunk each cookie into powdered sugar. make sure it sticks well & thick.
you may have to do this twice to get enough sugar stuck.
let cool before eating (these cookies don’t taste right while still warm).