Meet one of my all-time favorite cookies. I can almost guarantee that they are my second favorite, right after the obvious chocolate chip. I prepare these cookies often, as they are a favorite among all members of the family. I also prepare them for my family because they are not overly sweet and the flavors are subtly sweet and rich from the walnuts. I have also displayed them on the blog several times on the blog as well. I cannot say enough about these cookies. So, instead I just eat them.
As I make them often, I have adapted it over time to perfect the balance of all flavors. If you have not yet tried these cookies, I highly suggest that you. Perfect for any occasion, these light and crisp cookies can be made all-year round.
Mexican Wedding Cookies
– adapted from Allrecipes.com
- 1 cup butter, room temperature
- 1 tsp pure vanilla extract
- 6 tablespoons powdered sugar
- 2 cups all-purpose flour
- 1 cup walnuts
- 1/3 cup powdered sugar, for rolling the cookies
- Preheat oven to 350F.
- In a pan, over medium-high heat, roast the walnuts for about 3-5 minutes. Do not burn. Once cooled, chop the walnuts quite finely. Set aside.
- In a medium-sized bowl, cream the butter.
- Add vanilla extract.
- Slowly add the powdered sugar and flour until fully incorporated.
- Add the chopped walnuts.
- Using a cookie scoop, place each cookie an inch apart on a cookie sheet lined with parchment paper.
- Bake for 12 minutes. When cooled, roll twice in powdered sugar.
- I place them on cupcake liners to keep them in tact.