By *any* name Tea / Cookie Cakes (Mexican Wedding, Russian Tea, or Snowballs…)

Ingredients

1 cup butter or margarine, softened
1/2 cup powdered sugar
1(+) teaspoon vanilla (or almond extract, or mix 😉 )
2  1/4 all-purpose or whole wheat flour
3/4 cup finely chopped nuts (walnuts)
1/4-1/2 teaspoon salt
 Powdered sugar

Steps

Pre-heat oven to 400º F.
Mix butter, 1/2 cup powdered sugar and vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. How firm you make them changes the consistency… pack them very firm for Russian Teacakes (baked= very round and firm), my understanding is that the less packed are Mexican / Wedding Tea Cakes (baked= loosely round and softer)…
Place about 1 inch apart using ungreased cookie sheet, parchment, or silpat.
Bake 10 – 12 minutes, until set but not brown.
Remove from cookie sheet, and allow to cool slightly.
Roll cookies, while still warm,  in powdered sugar.
Set aside to finish cooling.

I roll them in powdered sugar one more time…

Suggestions
You can freeze them, to store, up to 6 weeks.
You can use *other* nuts: walnuts, almonds, hazelnuts, pistachios, pecans…COVER them in chocolate! (any type) and roll in more chopped nuts!