“Christmas is doing a little something extra for someone” -Charles M Schulz
We are up to day number three in the 12 days of Christmas baking. Today we are going with Mexican Wedding Cookies. It seems like at the holidays everything is covered with chocolate. So I decided to stay chocolate free for this recipe. And these nutty little morsels do not disappoint. It’s such a simple cookie but the flavor of the butter and nuts really shine through. You can even freeze the dough and just pull out a few at a time to enjoy another day.
You know you have found a good cookie when one has to dust themselves off from head to toe of all the powered sugar. In addition to all the powdered sugar, I love the shortbread texture of these cookies. Nutty, buttery, melt in your mouth goodness that’s always a crowd pleaser.
These make great holiday gifts. It always brings a smile to my recipients face. It’s that smile that tells me it was worth the time and reminds me how much I enjoy doing just a little something extra for people during the holidays.
There are so many variations on this cookie in terms of the nuts. I used walnuts for this recipe but you could easily use almonds or pecans instead. Give these a try. I think you will be surprised at how easy they are. And be sure to save some for yourself, or even better double the recipe and freeze half for a later date.
- 2 cups walnuts
- 2 cups AP flour
- 3/4 teaspoon salt
- 16 tablespoons butter, softened
- 1/3 cup superfine sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cup confectioners sugar
- Heat oven to 325°
- Line two baking sheets with parchment paper.
- Finely grind 1/2 of the nuts in a food processor to the texture of cornmeal and transfer to a medium bowl.
- Coarsely chop remaining nuts in the food processor and add to the same bowl and stir in flour and salt.
- In a large bowl beat butter and superfine sugar with a hand mixer until light and fluffy. Add vanilla.
- On low speed, slowly mix in the nut flour mixture until combined. Scrape bowl and beaters and continue until dough is cohesive.
- Working with 1 tablespoon of dough at a time, roll dough into balls and lay on prepared baking sheets.
- Bake until pale gold and bottoms are just beginning to brown. About 20 minutes.
- Let cookies cool on baking sheet for 10 minutes then transfer to wire rack and let cool completely. Roll cookies in confectioners sugar to coat.