Nut Butter Balls / Mexican Wedding Cakes
A classic recipe from 1955.
Good Housekeeping Cook Book, 1955
Nut Butter Balls
1 cup soft butter or margarine
1/4 to 1/2 cup granulated or confectioners' sugar
1/2 teaspoon salt
1 teaspoon almond extract; or 2 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 to 2 cups finely chopped or ground walnuts, pecans, almonds, black walnuts, Brazil nuts, or filberts.
Mix butter with sugar until very light and fluffy. Add salt, extract, flour, nuts; mix well. Refrigerate until easy to handle. Start heating oven to 350 degrees F. Shape dough into 1" balls or 1" to 2" X 1/2" rolls, triangles, or crescents. Place on ungreased cookie sheet. (Or drop by level tablesoonfuls onto cookie sheet.) Bake 12 to 15 minutes, or until light brown. While cookies are warm, roll in granulated or confectoners' sugar, fine cookie crumbs, or cinnamon and sugar. Makes 4 to 5 dozen.
Mexican Wedding Cakes
With bottom of tumber dipped into flour, flatten each 1" ball. Bake at 325 degrees F. 12 minutes. While cookies are warm, sprinkle with confectioners' sugar.
---Good Housekeeping Cook Book, Dorothy B. Marsh editor [Good Housekeeping Book Division:New York] 1955 (p. 479)
(I found the recipe here)