These delicate little cookies are known all over the world. In addition to being called Russian Tea Cakes, Mexican Wedding Cakes, and Greek Kourambiethes, they are also known as Kipfel in Austria, Mandulas Kiflik in Bulgaria, Rohlichky in Ukraine, Polvorones in Italy, and in the U.S., Almond Butter Balls, Snowballs, and Moldy Mice. Pine nuts or chopped pecans can be used in place of the slivered almonds with excellent results. Use real butter for the full effect. This recipe is from my mother, Barbara White, who has been baking them for over sixty years.
– Jeanne Williamson

• 1 cup salted butter, very soft
• 3 Tbsp powdered sugar
• 1 tsp vanilla
• 1/8 tsp almond extract (if you use almonds)
• 2 cups flour
• 1 cup slivered almonds, roasted
• 2 cups powdered sugar to roll cookies in

Stir together the butter and sugar until thoroughly mixed. Add flavorings and stir, then stir in flour and nuts until well blended. Form into one-inch balls. Refrigerate them until firm - this helps keep their round shape during baking. Preheat oven to 350 degrees, and when ready to bake, place cookies on ungreased cookie sheet, bake for 20 minutes or until just beginning to turn brown. While still hot, roll in powdered sugar.

Package Mexican wedding cookies in boxes or cellophane bags, or silken rice-paper napkins from Blissweddings.com.