Mexican wedding cookies are similar to Russian tea cakes and Italian wedding cookies. They are all butter cookies which are finished with a powdered sugar coating.
These little melt-in-your-mouth butter and vanilla cookies are quick and easy to mix and bake.
They are made without eggs. The dough is similar to a shortbread, but the cookies are shaped into balls before baking. See the variations below the recipe for a lemon version, one with cinnamon, and a chocolate filled version.
Let the cookies cool a bit before you roll them in the powdered sugar a second time.
- 1/2 cup sugar (powdered, plus 1/2-1 cup sifted powdered sugar for rolling the finished cookies)
- 2 sticks/8 ounces butter (softened)
- 1/8 teaspoon salt
- 2 cups/9 ounces flour (all-purpose)
- 1 teaspoon vanilla extract
- 1 cup walnuts (finely chopped, or pecans)
- Heat the oven to 400 F.
- In a mixing bowl with an electric mixer, beat 1/2 cup powdered sugar and butter until smooth. Beat in the vanilla. Add the salt, flour, and vanilla, mixing until well blended. Fold in the chopped nuts.
- With floured hands, shape the dough into small balls. Arrange them on ungreased baking sheets and bake in the preheated oven for 10 to 15 minutes.
- When the cookies are still slightly warm, roll them in sifted powdered sugar to coat thoroughly.
- Let the cookies cool thoroughly and roll them in powdered sugar again.
- Note: If freezing the cookies, roll them in powdered sugar while warm, cool completely, and freeze on a baking sheet. When frozen solid, transfer the cookies to bags; label and date. Thaw at room temperature and then roll in powdered sugar a second time.
- Chocolate Filled: Shape each ball of cookie dough around a semisweet chocolate chunk.
- Cinnamon: Blend 1 teaspoon of cinnamon into the flour before you add it to the butter mixture.
- Lemon: Add 2 teaspoons of finely grated lemon zest to the butter mixture and omit the vanilla.
- If you prefer, these cookies may also be flattened slightly using the bottom of a glass, the tines of a fork, or a spatula.
- Store the cookies in a tightly covered container at room temperature or freeze them for up to 3 months.
- This dough can be wrapped and frozen in a disk to shape and bake later. Or shape the dough into balls, freeze on a baking sheet in a single layer, then transfer to freezer bags for longer storage. Defrost and bake as directed.
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