Pasteles de Boda     
                                                        (Mexican wedding cakes)
                                                                              

Ingredients:
1-1/2 cups butter
2 Tbsp. powdered sugar
1 large egg yolk
1/2 cup finely chopped almonds (or walnuts)
3-1/2 cups flour (minus 2 Tbsp. works best for me)
1/2 lb. powdered sugar
                                                                                             
Directions:
Preheat oven to 275.
Beat butter until fluffy,then add 2 tbsp. powdered sugar, nuts, and egg yolk.
Slowly add in flour until it forms a soft dough.
Gather together with your hands to make sure all the dry ingredients are incorporated.
Pinch off pieces of the dough ( about the size of a ping pong ball) and roll into a ball or crescent shape.Place about 2inches apart on an ungreased cookie sheet and bake (2nd shelf up from bottom) for about 45 minutes.
Cookies should be only very slightly browned.
Allow to cool on pan until lukewarm.
In the meantime put 1/4 pound of powdered sugar in a shallow pan.
Transfer lukewarm cookies into the sugar then sift the rest of the sugar over tops.
Gently move around to completely coat the cookies, then allow to cool completely before transferring to an airtight container, with waxed paper between the layers.
Makes about 2-1/2 dozen.