Mexican Wedding Cakes or Cookies

I don’t know anyone that doesn’t love these! They are yummy to the tummmy folks and it makes a good sized batch;)

INGREDIENTS:

  • 2/3 cup toasted nuts (pecans, walnuts, hazelnuts)
  • 1 cup unsalted butter, room temperature
  • 1/4 cup confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Topping:

  • 1 cup powdered (icing or confectioners) sugar, sifted

DIRECTIONS:

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Set aside.

Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the remaining flour and salt and beat until combined. Stir in the nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Form the dough into 1 inch balls and place 2 inches apart on the prepared baking sheets. Bake about 12 – 15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

Meanwhile, line another baking pan or tray with parchment or wax paper. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).

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