Mexican wedding cakes (cookies) can be found throughout the world under different names. They are basically a rich butter dough with nuts rolled in powdered sugar. Some people use almonds; I use walnuts. You can probably use whatever nut you like. This is an easy cookie to make, but be sure to allow enough time for the dough to chill.
Yield: 45 Cookies
- 2¼ Cups Flour
- 1 Cup Butter
- ¾ Cup Walnuts
- ½ Cup Powdered Sugar
- 1 tsp Vanilla Extract
- ½ tsp Salt
Mix 1 cup of soft butter, ½ cup of powdered sugar (sift if lumpy), and 1 tsp of vanilla extract.
Add 2¼ cup of sifted flour and ½ tsp of salt together. Then, mix that into the above mixture.
Chop ¾ cup worth of walnuts very finely, and then stir them into the dough. Chill the dough for about half an hour. Preheat your oven to 400°F.
Roll the dough into 1 inch balls. Arrange them on an un-greased cookie sheet. Since these cookies will not flatten, remaining in a ball shape, can get more on your tray. However, be sure to leave a little bit of space around them; you do not want them to touch each other.
Bake for about 10 minutes. The cookies should be firm, but not brown.
Cool for 1 to 2 minutes. Then, while they are still warm, roll the cookies in powdered sugar.
After they have completely cooled, again roll them in more powdered sugar.
Even though these cookies are called wedding cakes, they seem to be more popular here at Christmas time. However, they are good anytime of the year. I hope you enjoy them.