These delicate powdered sugar coated Mexican Wedding Cookies are made with minimal ingredients and nuts and are always the cookie tray favorite come holiday time.
In a mixing bowl cream together the butter, shortening, sugar and vanilla until light in color and fluffy.
Add the flour and nuts and mix thoroughly. Chill this mixture for 20 minutes covered in the refrigerator.
Roll into 1" small balls and place on a lined baking sheet. Bake for 20 minutes.
While still warm to the touch roll these each in the powdered sugar, add more as needed or sift on top. Serve immediately or allow to cool completely before storing in an air tight container.
Notes
You may substitute for every 1 cup of shortening called for in the recipe, 1 cup butter or margarine plus 2 tablespoons. It will change the texture of the cookie, but will still work.
I use cake flour instead of AP flour, which is lighter in protein, for a finer crumb cookie.
A quick blitz in the blender, Vitamix or food processor works great, just leave it with a few chunks of the nut used.