This recipe for Mexican wedding cakes makes light, crunchy, buttery ball-shaped cookies with chopped nuts in them, coated with confectioner's sugar. They look nice when placed in mini cupcake liners on a tray.
Ingredients
- 1 cup unsalted butter , softened
- 0.5 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 1/2 confectioners' sugar , plus more for finishing
- 2 cups finely chopped walnuts
Instructions
-
1
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
-
2
Cream butter with an electric mixer in a large bowl. Mix in vanilla, then gradually mix in flour and confectioners' sugar until incorporated. Mix in walnuts. Roll dough into small balls and place onto the prepared baking sheets.
-
3
Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
-
4
Roll cooled cookies in additional confectioners' sugar.
Nutrition Facts
Per serving
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