Jon’s grandmother, Martha Borzykowski, loved these cookies. Ever since I met her in 1999 she, Jon’s mom, and I have been getting together each year to have a marathon Christmas bake-athon! We’ll miss her now, but we’ll certainly continue to bake in her honor. One of Martha’s favorite things was to count how many cookies we baked and then brag to her friends about how prolific we were (usually we got into the 200s, as we quadrupled the recipe so we could share with friends). Martha was great at rolling the hot cookies in powdered sugar since she had, as Jon always says, “asbestos fingers” that seemed impervious to the heat. We hope you enjoy these melt-in-your-mouth treats as much as we do!

Mexican Wedding Cakes

1 cup butter
1/2 cup powdered sugar
1/4 t salt
1 t vanilla
2 cups flour
plenty of powdered sugar for rolling

Combine ingredients; refrigerate. Shape into balls the size of large marbles. Bake at 375° for 8-10 minutes. Roll in powdered sugar while still hot. Cool on a rack. Sprinkle with sifted powdered sugar to finish.

Martha’s tip for rolling in powdered sugar: Place 2-3 cups of powdered sugar in a jelly roll pan or a 9x13 pan. Gently toss hot cookies into the sugar while hot, and turn as much as you can stand. Once you are able to hold the cookies, remove from the sugar and cool on a rack. Place lots of waxed paper underneath the rack to prevent a sticky mess.