This one, and it’s infinite variations, is a perennial holiday favorite. Last year, I posted a recipe for Russian Tea Cakes which, to be honest, is roughly the same recipe but with pecans instead of walnuts. Use almonds and shape them into crecents and you’ve got Viennese Horns (wait ’til next year.) But this one, these Mexican Wedding Cookies, are packed with walnuts, have a little bit of cinnamon and that same dunk into powdered sugar while warm for a light, fluffy coating.
