Our Favorite Christmas Cookie

Well, today is the last day of my boys' exams - woo-hoo!  This afternoon we will all take a deep sigh of relief.  I've been dealing with my nervous energy by making Christmas cookies the last few days and I promised Kim I would post my recipe for one of our family's absolute favorites - Mexican wedding cookies (also called Russian teacakes).  I just made these yesterday!

1 c butter (or margarine if you want it vegan)

½ c sifted powdered sugar

2 t water

1 t vanilla

2 c flour

½ c ground almonds or pecans

¼ t cinnamon

Powdered sugar to roll the cookies in (about a cup)

In a large bowl, beat the butter until softened.  Add the powdered sugar and beat until fluffy.  Add water and vanilla and beat well.   

In a small bowl combine the flour, nuts and cinnamon.  Add gradually to the butter mixture.

Shape the dough into 1-inch balls (if necessary chill the dough slightly until easy to handle).  On an ungreased baking sheet, flatten the cookies slightly with the bottom of a glass dipped in powdered sugar.

Bake at 325° F for 18-20 minutes, until the bottom of the cookies starts to look golden brown.  Cool 5 minutes on the baking sheet, then roll the warm cookies in powdered sugar.  Allow them to cool thoroughly, and then roll them a second time in powdered sugar. Enjoy!