Mexican Wedding Cookies - Traditional

By kathryns

put the powdered sugar in a plastic storage bag, drop in 2 or 3 cookies and turn the bag over in my hands a couple of times. NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

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
• powdered sugar (for rolling baked cookies in)

Details

Servings 36
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Cream together butter and powdered sugar until light and fluffy; stir in vanilla.

Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts. Chill dough if it seems too soft.

Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.

Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.

Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.