I'm trying to make some different kinds of cookies so I can put a plate together to give to the neighbors who look in on Buddy the Cat when we are out of town.

Here is a recipe for those cookies that are rolled in powdered sugar. Several countries claim this type of cookie, referring to them as Mexican Wedding Cookies or Russian Teacakes. Mr. Kitchentales calls them: "You Mean Those Swedish Things?"

This is the version I made this evening. There isn't much sugar in the dough so it's a nice complement for rolling them in powdered sugar. I didn't bother chilling the dough, I scooped it with a tiny ice cream scoop and it held together.

Mexican Wedding Cookies

1/2 cup unsalted butter, room temperature
1/2 cup solid shortening, room temperature
1/2 cup powdered sugar
1 1/4 teaspoons vanilla
1 1/4 teaspoons almond extract
1 3/4 cups sifted all purpose flour
1 cup finely chopped pecans
1/4 teaspoon salt
Additional powdered sugar, sifted

Cream butter, shortening and 1/2 cup sugar in a large bowl. Stir in vanilla and almond extracts. Mix in flour, pecans and salt. Stir until smooth. Chill mixture until firm, about 1 hour. Position rack in center of oven and preheat to 350 degrees. Form dough into 1 inch balls. Place on baking sheet, spacing evenly. Bake until light golden brown, about 10 - 15 minutes or until light brown on the bottom. Transfer to a rack and cool. Place 2/3 cup powdered sugar in a medium bowl. Roll cookies in sugar to coat completely. Cool. Can be stored air tight for 4 days. Reroll in sugar before serving.

Tomorrow I need to make some tree shapes or something seasonal. Here's a recipe from the Denver Post, years ago. I like the name:

Tried and True Sugar Cookies
3/4 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour, sifted
1 teaspoon baking powder
1 teaspoon salt

Mix butter, sugar, eggs, and flavoring until frothy. Combine flour, baking powder, and salt together and add to egg mixture. Work into a dough. Chill overnight. Heat oven to 400 degrees. Roll dough to 1/8 inch thickness on a lightly floured surface. Cut into desired shapes. Place on ungreased baking sheets and bake for 6 to 8 minutes or until cookies are a pale gold color.