These cookies are very easy to make and melt in your mouth! The traditional recipe calls for almonds, but I also like to use finely chopped walnuts or pecans because of their softer texture. The secret to keeping the powdered sugar on while not having to use a whole box of powdered sugar is to dredge the cookies the first time while still slightly warm, so the powdered sugar gets melted and is a bit "tacky." Then allow them to cool fully, then re-roll them in powdered sugar. They will cover completely and look beautiful, and the sugar will stay on! For Christmas, I add a final light dusting in red or green sugar sprinkles over the powdered sugar.
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These cookies are very easy to make and melt in your mouth! The traditional recipe calls for...