My husband’s Grandma makes a massive assortment of perfect
cookies around Thanksgiving and Christmas. Mexican Wedding Cookies are always
in the mix. Just like with other cookies cook off a single cookie to make sure
it doesn’t flatten too much. This recipe is generally very accurate but if the
cookie does flatten out too much then add a little more flour. Be carful not to
add too much though. Keep dough in refrigerator between rolling batches for the
oven.
Ingredients
1 cup of softened butter
½ cup powdered sugar
1 tsp. vanilla
¼ tsp. salt
2 ¼ cups flour
3/4 to 1 cup chopped walnuts
Some extra powdered sugar for rolling the cookies in after
they are baked
Steps
1. Whip the softened butter with an electric hand
mixer until it is full and creamy.
2. Add in the powdered sugar and whip more. Don’t worry, you can’t over whip.
3. Mix in the vanilla and salt.
4. Mix in the flour.
5. Mix in the chopped walnuts.
6. Roll into 1 to 2 inch balls or form into more of
a cookie shape and place on an ungreased baking sheet.
7. Bake at 400 degrees for 10 minutes or until they
begin to get a little golden.
8. Cool for 5 to 10 minutes then roll in powdered
sugar. A little powdered sugar goes a long way when rolling. A ¼ cup of
powdered sugar should be more than enough.