Mexican Wedding Cookies

By LyndaB

Ingredients

• 2/3 cup (65 grams) pecans, walnuts, hazlenuts
• 1 cup (227g) unsalted butter, room temperature
• 1/4 cup (30g) icing sugar
• 1 tsp (2g) pure vanilla extract
• 2 cups (260g) all purpose flour
• 1/4 tsp salt

Preparation

Step 1

Please the nuts along with 2 tbps (25g) of the flour from the recipe into your food processor, and process until they are finely ground.

In the bowl of your electric mixer beat the butter and sugar until light and fluffy (about 2 mins). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in thenuts. Cover and refrigerate the dough for about one hour or until firm.

Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Form the chillend dough into 1 inch (2.5cm) balls and place 2 inches (5cm) apart on the prepared baking sheets. Bake about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 mins.

Meanwhile, line another baking pan or tray with parchment paper. Sprinkle about 1/2 cup of the icing sugar on the bottom of the pan and then place the slightly cooled cokies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies or you can just roll the cookies in the sugar.

Store in an airtight container.

Makes about 3 dozen cookies.