Or Mexican Wedding Cookies. Or Viennese Cresecents. Whatever the international moniker, they will melt in your mouth.
They are the first Christmas cookies I make every year. My cooking magazines are full of tantalizing and novel options, but I get overwhelmed. And don't want to go to the store. And Loretta is very proficient at rolling things in powdered sugar. Like many favorite cookies of mine, they are not fragile and will not go stale quickly. Packed in a Chinese takeout container, who wouldn't want to find these on their porch or desk with a note from you?
This recipe calls for hazelnuts, which would be delicious. I used toasted pecans. Pecans or walnuts are my favorite in these cookies. You can also use almonds. Just make sure you toast them. Makes a huge difference.