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Mexican Wedding Cookies

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Buttery, nutty cookies coated in powdered sugar that are simple to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup powdered sugar, plus more for rolling
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup finely chopped nuts (pecans, walnuts, or almonds)
  • 1/4 teaspoon fine salt
  • Optional: 1/4 teaspoon almond extract

Instructions

  1. Cream the softened butter and 1/2 cup powdered sugar in a mixing bowl until smooth, about 1 to 2 minutes.
  2. Add the vanilla and almond extract, mixing until fragrant.
  3. In a separate bowl, stir together the flour and salt, then add to the butter mixture and mix on low until sandy.
  4. Mix in the chopped nuts until the dough holds together when squeezed.
  5. Cover the dough and chill for 20 to 30 minutes.
  6. Preheat the oven to 350°F and prepare baking sheets.
  7. Scoop the dough into 1 tablespoon portions, roll into balls, and place on baking sheets.
  8. Bake for 12 to 15 minutes until the bottoms are golden.
  9. Let cool for 3 to 4 minutes before rolling in powdered sugar, then coat a second time after cooling completely.

Notes

For the best results, grind the nuts finely, use real butter, and avoid overbaking to maintain tenderness.

Nutrition

Find it online: https://voxrecipes.com/mexican-wedding-cookies/