1 cup butter (I use salted and omit the salt)
1/2 cup berry sugar
2 cups white flour
1/2 tsp salt
1 cup finely chopped nuts (pecans or walnuts)
1 tsp vanilla
1 tsp almond extract
Pre-heat oven to 350.
Cream butter and add sugar; mix well. Add remaining ingredients and mix until the dough joins together to form a ball. Chill covered in the fridge for at least 1 hour.
Using about 1 teaspoon of dough, form into a ball, then roll into a finger shape and place on an ungreased cookie sheet. Form into a crescent shape. These cookies don’t spread so you can put up to 18 cookies on a 10 x 15 sheet.
Bake for 10 minutes and move to a wire rack to cool. Once cool enough to handle, roll cookies in berry sugar. Let cool completely before transferring to a container.
Enjoy the Mexican Wedding Rings!