Description
These delightful Mexican Wedding Cookies are buttery, light, and dusted with powdered sugar, perfect for any celebration.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1/2 cup Powdered Sugar (plus extra for rolling)
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1 cup Finely Chopped Nuts (Pecans, Walnuts, or Almonds)
- 1 teaspoon Optional Cinnamon (for dusting)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the softened unsalted butter and powdered sugar in a mixing bowl until light and fluffy.
- Add the vanilla extract and mix until combined.
- Sift the all-purpose flour and salt together, then gradually incorporate into the butter mixture.
- Fold in the finely chopped nuts, ensuring an even distribution throughout the dough.
- Shape the dough into small balls, about one inch in diameter.
- Place the cookie balls on a baking sheet lined with parchment paper, spacing them about an inch apart.
- Bake in the preheated oven for 12-15 minutes until they are lightly golden on the bottom.
- Remove from the oven and let cool slightly on the baking sheet.
- Roll each warm cookie in powdered sugar until well coated.
Notes
Use quality vanilla extract for the best flavor. These cookies freeze well; store them in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg