Mexican Wedding Cakes
Prep and Cook Time: about 1 1/2 hours. Notes: This melt-in-your-mouth cookie is a classic. Store cookies airtight for up to 1 week.
How to Make It
Step 1
1
In a bowl, with an electric mixer on low speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla and flour until smooth and well blended. Stir in walnuts.
Step 2
2
Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 3
3
Bake in a 300° oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
Step 4
4
Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar.
Step 5
5
Note: Nutritional analysis is per cookie.
Ingredients
1 cup (1/2 lb.) butter, at room temperature
1 2/3 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1 cup minced walnuts
Directions
Step 1
1
In a bowl, with an electric mixer on low speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla and flour until smooth and well blended. Stir in walnuts.
Step 2
2
Shape dough into 3/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.
Step 3
3
Bake in a 300° oven until cookies are pale golden brown, 15 to 20 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.
Step 4
4
Place remaining 1 1/3 cups powdered sugar in a shallow bowl. Gently turn warm cookies in sugar, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar.
Step 5
5
Note: Nutritional analysis is per cookie.
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