Legend has it that in Mexico these cookies are called “Little Wedding Cakes”. Thanks to Taste of Home for the recipe.
3/4 cup butter, softened
1/2 cup confectioners’ sugar + additional for rolling cookies after baking
2 teaspoons vanilla
2 cups sifted flour
1/4 teaspoon salt
1 cup finely chopped walnuts
1/2 cup heavy cream
In a large bowl, cream butter and sugar until light and fluffy; add vanilla. Combine flour, salt and nuts; gradually add to creamed mixture and mix well. Add cream; knead lightly.
Shape into a roll 2-1/2 in. in diameter. Wrap in plastic. Refrigerate several hours or overnight.
Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 15 minutes or until delicately browned around edges. Remove to wire rack. While warm, roll in additional confectioners’ sugar.