12 Days of Cookies: Mexican Wedding Cookies (#4)

Posted on December 9, 2011


These cookies were very common in bakeries in the area where I grew up in California.  Sometimes the bakery versions were good.  But sometimes they were disgusting.  I had been making these at home for a while, and was used to the tender, melt-in-your-mouth texture and subtle walnut-ty flavor.  I was at a bakery and purchased one of my favorite cookies, took a bite, and had to stop myself from spitting it out on the street.  How good this cookie is depends on the ingredients you use.  And let’s just say that vegetable shortening SHOULD NOT be anywhere near this cookie, unlike some bakery versions.  Seriously, the cookie I ate part of tasted like crunchy bakery frosting.  So. Incredibly. Dissapointing.

Well, this version is sure to please.  They received rave reviews from my taste-testers (very official taste-testers, like my kids and husband) and my youngest daughter is now campaigning to have these cookies instead of a cake for her birthday.  In three months.  When you are turning 10, you can’t procrastinate big decisions like that.

A little pile of cookie snowballs!

Mexican Wedding Cookies

slightly adapted from Cooking-Spree.com

2 cups walnuts, divided

2 cups flour

3/4 tsp. salt

2 cubes of butter (1 cup) (NO SHORTENING.  GROSS)

1/3 c. superfine sugar

1 1/2 tsp vanilla

powdered sugar for dusting

Take one cup of the walnuts and run in a food processor until they become a course meal.  Chop the remaining cup of walnuts coarsely.

Beat the butter until light and fluffy, then add vanilla.

In a separate bowl, mix together the walnuts (both ground and roughly chopped) with the flour and salt.  Add the dry mixture to the butter/vanilla mixture.

Beat until combined.

On parchment lined baking sheets,  place 12-15 cookies that have been rolled into balls.  Bake at 325 14-20 minutes, depending on whether you use convect.  You know your oven. I am terrible about cooking times.  They should just be starting to become slightly brown.

Let cool in the pan and then transfer to a cooling rack.  Once they are completely cool, coat these buttery little gems in powdered sugar.

These cookies are crisp, but then just melt in your mouth.  That is what that much butter will do.  And I can’t get over the walnut flavor, which I just love.

Merry Baking!

**Check out cooking-spree.com.  Lovely blog!**