A wonderful variation of Mexican Wedding Cookies that won first prize at the state fair!
INGREDIENTS (for 4 servings):
- 1 cup butter
- 1 cup sifted confectioners' sugar
- 3 tablespoons brandy
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped black walnuts
- 1/8 cup confectioners' sugar
Cream butter and 1 cup confectioners sugar until fluffy. Stir in brandy and vanilla. Add flour, salt and nuts. Mix well.
Shape dough into 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
Bake at 325 degrees F (165 degrees C) for 20 minutes, or until lightly browned. Sprinkle confectioner sugar over cookies.