Fascinating. I've seen multiple recipes for Mexican Wedding Cookies-cum-Russian Tea Cakes-cum-Snowballs, ect., along these same lines, but I've never seen a single printed version that replicates what the ladies in my family do. My grandmother taught my mother taught me a version reversing the proportions of nuts and flour: 2 1/4 cups walnuts or pecans, 1/2 cup flour, and only 3 tbsp of granulated sugar to the same 1 cup butter. My innovation is using KAF whole wheat flour -- the nuttiness of the wheat reinforces the cookie's flavor -- along with Tahitian vanilla; the already-crumbly cookies become almost impossibly more so, but the flavor is unparalleled and gentle hands and a no-shipping-this-cookie policy keep the crumbs under control. So, I must ask, have any of you folk seen a version of this recipe with the proportions we use in my family? More difficult to handle, yes, but also much more flavor! No, I've never seen that - it sounds very good, though, with the nuttiness of the whole wheat. Thanks for sharing here - PJH

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