Mexican Wedding Cookies
Course: DessertCuisine: MexicanDifficulty: EasyServings
30
servingsPrep time
45
minutesCooking time
10
minutesI had never made these cookies before. My son had to make something sweet for his Spanish class and we researched recipes. I had always enjoyed these cookies but we made these without nuts as he attends a nut free school. They turned out tasty and light. I did not miss the nuts. These seemed to melt in my mouth. They were a hit of his Spanish class.
Ingredients
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups sifted flour
1/4 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans (optional)
Powdered sugar for rolling
Directions
- Preheat oven to 400. Line two rimmed baking sheets, with parchment. Cream together butter and powdered sugar until light and fluffy, stir in vanilla.
- Whisk together the flour and salt, add gradually to butter mixer. If using the nuts, stir in now.
- Chill dough if it seems too soft.
- Form dough into 1 Tablespoon balls and roll in powdered sugar. Place on prepared sheet. Repeat with remaining dough.
- Bake cookies for 10-12 minutes until they turn golden brown. While the cookies are still warm roll in more powdered sugar.
