Mexican Wedding Cookies
A recipe for Mexican Wedding Cookies with a shortbread cookie dough rolled in powdered sugar with a nutty, buttery flavor.
Prep Time10 minutes mins
Cook Time20 minutes mins
Cooling Time10 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 48 Cookies
Calories: 90kcal
- 2 cups walnuts
- 2 cups AP flour
- ¾ teaspoon salt
- 16 tablespoons room temperature butter (Unsalted)
- ⅓ cup superfine sugar
- 1 ½ teaspoon vanilla extract
- 1 ½ cup confectioners sugar
Heat oven to 325°F.
Line two baking sheets with parchment paper.
Finely grind ½ 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.
Recipe Source: SerenaLissy.com
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Serving: 1Cookie | Calories: 90kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 37mg | Potassium: 28mg | Fiber: 1g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg