These cookies are a huge hit. Messy, because of the powdered sugar, but a hit nonetheless. They are similar to a Mexican wedding cake/Italian wedding cookie/Russian tea cakes. I do not use walnuts, but do use mini chocolate chips. Regular size chocolate chips would not work. They would be too big.

Remember to scoop your powdered sugar, as well as your flour, from your bag into your measuring cup so you get the correct amount. Also, preheat your oven to 375 degrees for 20 minutes before baking. I baked mine for 10 to 12 minutes, no longer. You don’t want them to overbake and dry out.

• Ingredients list
• 1 1/2 cups butter, softened
• 3/4 cup powdered sugar (scooped from your powdered sugar bag into your measuring cup)
• 1 tbs vanilla
• 3 cups flour (scooped from your flour bag into your measuring cup)
• 1 cup mini chocolate chips

Directions- preheat oven to 375 degrees. Line a cookie sheet with parchment paper. In a bowl, cream butter and powdered sugar. Add vanilla. Fold in flour, one cup at a time. Mix in chips. Scoop out 1 1/3 tbs dough (I used a cookie scoop). Stagger on prepared sheet. Bake 10 to 12 minutes. Sprinkle warm cookies with powdered sugar. Cool completely. Sprinkle with more powdered sugar. Store in covered container.