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Recipe for russian tea cakes or wedding cookies in Mexico?

My sister means used for us to make these cookies for Christmas they were Russian tea cookies or Mexican wedding cookies, which are round bout 1-2 ICH dome shape with pecans or walnuts in a cookie and covered Crumbley powdered sugar that melt in your mouth, it was not spicy as the German Christmas cookies, which probably had a good amount of vanilla in them. Any help on what might have been? Any recipes?

1 cup butter 2 teaspoons vanilla 2 cups flour 2 tablespoons water 2 cups chopped nuts 1 / 2 cup sugar powdered sugar, roll the butter and sugar, add the remaining ingredients, except powdered sugar. Roll into balls, small about one-quarter inch diameter. Bake for 5 minutes at 275F, then 20 minutes at 350F degrees. Roll in powdered sugar while still hot, we usually do 2-3 layers of sugar. 1 pound (500 grams) unsalted butter, at room temperature 1 cup (4 ounces/125 grams) plus 2 tablespoons powdered sugar 1 teaspoon vanilla salt 2 cups (8 ounces/250 grams) of finely chopped nuts 5 cups (15 grams ounces/470) sifted cake flour PREPARATION: Preheat oven to 350 degrees F (180 ° C). Butter 2 baking sheets. In a bowl, using electric mixer at medium speed, beat butter and 1 cup (4 oz/125 g) icing sugar until August light, 10-15 minutes. Add vanilla, salt and walnuts and beat until blended. With a wooden spoon, add flour, being careful not to overmix. Shape the dough into pieces the size of a walnut and place on prepared baking tray. Bake until just slightly brown on the bottom, 10-12 minutes, switching positions halfway through the baking pan. Remove from the oven and baking sheet on wire racks to cool. Place powdered sugar in large bowl. When cookies are sufficiently cold, a little bit in the bowl and mix gently to coat all sides. As the cookies continue to cool, sometimes throwing them again with sugar, trying to cover with sugar as much as possible. When fully cooled, serve or place cookies in an airtight container and store at room temperature up to 1 week.

Mexican Wedding Cakes: Grammia’s Recipe (rolling hot cookies in powdered sugar) III