Hawaiian or Mexican Wedding Cakes

These are awesome. they taste great and they look pretty. I used them last year in cookie boxes that I made for Christmas. Everyone loved them. There are plenty of recipes online, but they're all pretty much the same. There are just a couple of variations depending on if you are making Mexican Wedding Cakes or Hawaiian Wedding Cakes. I also double the recipe because...um, I want more cookies!

1/2 cup butter (soft)

1/4 cup icing sugar

1/2 teaspoon vanilla

1 cup flour

1/2 cup finely chopped nuts (almonds or walnuts for Mexican or Macadamia nuts for Hawaiian)

(1/2 cup candied pineapple or coconut...if desired, for Hawaiian)

extra icing sugar on the side

Cream together the butter, icing sugar and vanilla in a bowl. Beat in flour, nuts and pineapple or coconut (if using). Roll cookies into 1/2 inch to 1 inch balls. Place on ungreased cookie sheet and bake at 350 F for 12-15 minutes (mine took 11, but my oven sucks). Roll each cookie in the icing sugar that you kept aside. Don't burn your hands, let them cool for a second.

They preserve for a couple weeks if stored in a sealed container.

OK, you're done now, go eat them!