Author Notes: Maybe you knew these crumbly shortbread cookies as Russian Tea
Cakes, or Snowballs, or Viennese Crescents, rather than Mexican Wedding Cookies (or Polvorones, as they're called in Mexico—from the word for dust, polvo). Theories abound on why the same cookie ball appears to have descended from so many places (was it European nuns traveling to Mexico? Or Cold War rebranding?)

Mexican Wedding Cakes

Makes 4 to 5 dozen

• 1cup vegetable shortening (butter can be substituted, or use a mixture)
• 6tablespoons confectioners' sugar
• 1teaspoon tequila
• 2cups all-purpose flour
• 1cup pecans, chopped
• Powdered sugar for rolling

1. Preheat the oven to 350° F.
2. In a large bowl, cream the shortening and confectioners' sugar. Beat in the tequila. Gradually blend in the flour. Fold in the pecans.
3. Pinch off walnut-sized pieces of dough and roll into balls. Place 1 inch apart on ungreased baking sheets.
4. Bake for 12 to 15 minutes, or until lightly golden. Roll in powdered sugar while still warm, then transfer to wire racks to cool.

https://food52.com/recipes/39399-mexican-wedding-cakes-ii