Mexican Wedding Cookies

A recipe for Mexican Wedding Cookies with a shortbread cookie dough rolled in powdered sugar with a nutty, buttery flavor.

INGREDIENTS

Walnuts AP flour Salt Butter softened Superfine sugar Vanilla extract Confectioners sugar

INSTRUCTIONS

Heat oven to 325°F. 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.

These nutty little morsels do not disappoint. It’s 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.