Mexican Wedding Cookies

Author: Natasha's Kitchen
Time: 30min

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

Toast walnuts in the oven at 350 for about 8 minutes, stir halfway through to prevent burning.

Coarsely chop walnuts and continue heating oven to 400 degrees.

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.

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.

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.

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.

Once cookies are at room temperature, roll them in the remaining cup of powdered sugar to get perfect little snowballs. Cookies may be stored up to 1 week in an airtight container.