Mexican Wedding Cookies
These tasty little Mexican wedding cookies (or cakes) are simple butter cookies with finely chopped nuts, finished with a powdered sugar coating.
- Serves: 24 persons
- 1 ½cups powdered sugar (divided)
- 2sticks/8 ounces butter (softened)
- 1teaspoon vanilla extract (pure)
- ⅛teaspoon salt
- 2cups/9 ounces flour (all-purpose)
- 1cup walnuts (finely chopped, or pecans)
Step 1Gather the ingredients.
Step 2Heat the oven to 400 F. Line cookie sheets with parchment paper or leave them ungreased.
Step 3In a mixing bowl with an electric mixer, beat 1/2 cup powdered sugar and butter until smooth.
Step 4Add the vanilla to the sugar and butter mixture along with the salt and flour; mix until well blended. Fold in the finely chopped nuts.
Step 5With floured hands, shape the cookie dough into small balls. Arrange them on the baking sheets; bake in the preheated oven for 10 to 15 minutes.
Step 6Meanwhile, sift the remaining 1 cup of powdered sugar into a wide, shallow bowl.
Step 7When the cookies are still slightly warm, roll them in sifted powdered sugar to coat thoroughly.
Step 8Let the cookies cool thoroughly and roll them in powdered sugar again. Alternatively, use a shaker to coat the cookies the second time.