Spiced Mexican Wedding Cookies
These aptly named cookies frequent traditional Mexican weddings, but their beloved texture and flavor make them appropriate for any occasion. These little beauties are composed of just a handful of simple ingredients, but they combine in such a way as to produce an irresistible mixture of crushed nuts, buttery dough, dusted sugar, and a satisfyingly tactile texture that crumbles away and melts in your mouth with each bite. They’re usually made with pecans but I opted for walnuts since I’ve been so in love them as of late—either way, these cookies are perfect. Enjoy them with your routine morning cup of coffee, or make a batch that’ll be sure to please your loved ones this holiday season.
Mexican Wedding Cookies
Yields 18 cookies
1 cup whole walnuts
1 cup unsalted butter, room temp
11/2 cups powdered sugar, divided
2 tsp vanilla extract
1 ¾ cup +1 tbs all purpose flour
1 ¾ tsp ground cinnamon
Method
Place the walnuts into the bowl of a food processor and blitz until the nuts are finely chopped; set aside.
Whisk the flour and cinnamon together in a medium bowl until well combined; set aside.
Using either a handheld beater, or in the bowl of a standing mixer fitted with a paddle attachment, beat the butter and a 1/2 cup of the powdered sugar until combined. Then beat in the vanilla until smooth.
Add the flour/cinnamon mixture and beat on low until just combined. Add the chopped walnuts and beat just a few times to incorporate.
Place the dough onto a piece of plastic wrap and flatten into a disc. Tightly wrap the dough, and place in the fridge so the dough can firm up, about 1 hr or so.
Heat oven to 350°F. Remove the dough from the fridge. Use a 1.5” scoop to portion out the dough and roll into smooth 1-inch balls weighing about 29 grams each. If the dough seems too firm to work with, simply let it rest on the counter for a few minutes to soften.
Roll each ball in the remaining cup of powdered sugar until coated. Place the balls on a lined cookie sheet and bake for 18-20.
Allow the cookies to cool for about 8-10 minutes on the baking sheet, then, while the cookies are still warm, roll them in the powdered sugar again to coat. Allow cookies to fully cool before enjoying!
Recipe inspired/lightly modified from All Recpies