The first time that my mother made these cookies, I was in the 8th grade. That was a looooooooong time ago. Mom was chaperoning at a Christmas dance for our Church youth group and she let me bring a friend with me to the dance. I haven’t the slightest clue now what my friend’s name was (price of moving around so much when I was growing up—so many nameless faces rolling around in my head), but I remember that she LOVED these cookies. Both of us loved these cookies and I’m pretty sure that we ate more than our fare share of them—what else do two wallflowerish, nerdy girls do at a dance besides steal looks at cute boys and make plans to someday post recipes on a food blog?
My mom was never forth coming with an appropriate name for these cookies, so for years I would refer to them as ‘those round cookies that you roll in powdered sugar’. One day I saw a picture of them in a magazine and learned that they are often referred to as Mexican Wedding Cookies. Whatever you want to call them, I think that they are fairly addicting. Recipes for these cookies are relatively standard and in essence they are another form of a shortbread cookie + nuts. Some recipes call for walnuts, but pecans are my preference.
So here’s to whats-her-name from 8th grade in the little town of North, South Carolina. This recipe is for you. Thanks for being friends with me, the ultimate school nerd, for the 1971-1972 school year.