These cookies go by a few different names, one being Mexican Wedding Cake cookies, and they can be made with walnut, pecan, or hazlenuts.
This year I made them myself for the first time. I usually enjoy those made by others. They wound up being really easy to make.
I used this recipe on the Joy of Baking site.
My tip for storing them is to store in a tin with layers of waxed paper in between. Most importantly, sprinkle a lot of extra confectioner's sugar on the layers. If you do not do this they will soak up the sugar and will not be white anymore. They taste best with gobs of confectioner's sugar on them.
Enjoy.
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