(a.k.a. Mexican Wedding Cookies, Russian Teacakes, etc.)
1 cup butter, softened
1 tsp vanilla
1/2 cup confectioners’ sugar
1/4 tsp. salt
2 cup all-purpose flour
KAF non-melting confectioners’ sugar
(to roll the cookies in)
Preheat oven to 400 degrees.
Cream the butter and vanilla together, until light.
Gradually mix in the powdered sugar; mix in the salt and flour.
Scoop teaspoon-sized pieces of dough into a ball shape and place on an ungreased cookie sheet.
Bake for 11-13 minutes; or until just starting to brown around the bottom edges.
Pour the non-melting confectioners’ sugar (you can use regular powdered sugar but it tends to get sticky after the next day and you’ll have to re-roll them in sugar again) onto a cookie sheet or large plate.
Immediately remove from cookie sheet, gently roll a couple of times in confectioners’ sugar on the cookie sheet or plate with the aid of a fork or spoon. Cool on a wire rack with foil underneath to catch any falling sugar to avoid a mess.