Mexican Wedding Cookies

Print

With ImageWithout Image

Mexican Wedding Cookies

Author: Natasha's Kitchen

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

a.k.a. Russian Tea Cookies

Ingredients

• 2 cups flour
• 1/2 lb unsalted butter, or 16 tbsp, at room temperature
• 1 cup walnuts, toasted and coarsely chopped
• ½ cup confectioners sugar, powdered sugar, plus 2 cups more for rolling cookies
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Toast walnuts in the oven at 350 for about 8 minutes, stir halfway through to prevent burning.
2. Coarsely chop walnuts and continue heating oven to 400 degrees.
3. In a large bowl, using an electric hand mixer, cream together butter, 1/2 cup of powdered sugar, and 1 tsp of vanilla, until smooth.
4. Add flour and salt and continue mixing until no streaks of flour remain. The mixture will be lumpy. Use a firm spatula to fold in the nuts until evenly incorporated.
5. Use a firm spatula to fold in the chopped nuts until evenly incorporated.
6. Shape the dough into 1-inch balls (using a small cookie scoop to portion the dough makes the process easy) and place them on a clean baking sheet at least 1-inch apart. Bake at 400˚F for 12 to 15 minutes, or until the edges are golden at the base.
7. Fill a bowl with 1 cup powdered sugar and roll the cookie balls in it while they are still very warm then transfer to a platter to cool completely.
8. Once cookies are at room temperature, roll them in more powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.