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.
Nutrition Facts (per serving)
| 67 | Calories |
| 4g | Fat |
| 7g | Carbs |
| 1g | Protein |
Ingredients
1x2x4x
Original recipe (1X) yields 42 servings
- 1 cup unsalted butter, softened
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup confectioners’ sugar, plus more for finishing
- 2 cups finely chopped walnuts
Directions
- Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper.
- 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.
- Bake in the preheated oven for 10-12 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Roll cooled cookies in additional confectioners’ sugar.
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