Cookies & Bars


These are also known as Mexican Wedding Cakes. If made right, they will melt in your mouth. I suggest laying down a tablecloth to keep the powdered sugar under control. - joe



Preheat oven to 325 degrees. Cream butter, sugar, water and vanilla together. Mix flour and salt together, then gradually add to the creamed butter. Mix well, and then fold in nuts with a spoon.

Roll into 1 inch balls, and place on a lightly greased cookie sheet. They may be placed close together, as they do not expand or melt. Bake for 20 minutes. Remove from oven and let cool for 2-3 minutes. Then roll them in 10X sugar and put on rack to cool. After 30 minutes, sift more 10X over the cookies, wait 15 minutes, flip the cookies and sift more 10X over the bottoms. When completely cool, store in tightly sealed tins.


The first time I made these they were melt-in-your-mouth perfect. Every time since, though, they haven't been, though they are still delicious. I think next time I'm going to try one cup of nuts instead of two.

For a nuttier taste, grind the nuts instead of chopping them (see tip below).

Tips & Notes

Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997. All rights reserved.
Snowballs / 29 November 1997 /
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