For some reason, both Mexico and Russia try to claim these cookies as their own.  Growing up, we always called them Mexican Wedding Cakes, but some recipes call them Russian Tea Cakes.  I've also seen them called Snowballs.  Since I use macadamia nuts in them, maybe I should call them Hawaiian Holiday Cakes.

Whatever name they go by, they are so rich and buttery and perfect for the holidays.

Mexican Wedding Cakes
adapted from Betty Crocker's Cookie Book

1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (I use macadamia nuts)
Powdered sugar

Preheat oven to 400 degrees.

Beat butter, 1/2 cup powdered sugar, and vanilla until fluffy.  Stir in flour and salt, then stir in nuts.  Dough will be stiff

Roll dough into 1" balls.  Bake on cookie sheet (2" apart) 8-9 minutes.  You want them to be set but not brown.

Immediately remove from cookie sheet and roll in powdered sugar.  Let cool on wire rack, then roll in powdered sugar again.